Grab A Plate

Make each meal memorable

subscribe SUBSCRIBE BY EMAIL
info
You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive.
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • Recipe Index
    • Appetizers
    • Breakfast
    • Dessert
    • Dinner
    • Drinks
    • Gluten Free
    • Lunch
    • Snacks
    • Vegan
    • Vegetarian
  • Out & About
  • About
  • Contact
  • Free eCookbook

Lemon Ricotta Pancakes with Pomegranate Syrup

January 21, 2013 By Patricia 8 Comments

A relatively small amount of lemon is enough to give these Lemon Ricotta Pancakes with Pomegranate Syrup a bright flavor. Thanks to the ricotta cheese these pancakes are creamy and moist. Top with sweet Pomegranate Syrup, and you have the makings for a perfect weekend treat.

A bright flavor in from the cold

You may have noticed a few citrus-focused posts recently. That’s because here in Phoenix, we had to pick the fruit from our trees due to an extended stay of freezing temperatures. Okay so it was only about four nights, but still!

I happened to have ricotta cheese in the fridge (I am Italian, after all!), and all I could think about for a few days was Lemon Ricotta Pancakes with Pomegranate Syrup. When Saturday hit, it was prime-pancake time! The Pomegranate Syrup is pretty much like the icing on the cake – what a delightful combination!

Yields about 10, 5-inch pancakes

INGREDIENTS

For the syrup
 
  • 3/4 cup pomegranate juice
  • 3/4 cup water
  • 1/2 cup sugar
  • Zest from 1/2 lemon
 
For the pancakes
 
  • 1/2 cup ricotta cheese
  • 1/2 cup milk
  • 2 eggs, separated
  • 3/4 cup all-purpose flour
  • 1/8 cup sugar
  • 1/2 tablespoon baking powder
  • 1/8 teaspoon salt
  • Juice and zest from 1/2 lemon
  • 1/4 teaspoon pure vanilla extract
  • Nonstick cooking spray
  • Optional: Pomegranate seeds for garnish
     

INSTRUCTIONS

For the syrup
 
  1. In a small saucepan over high heat, mix together the sugar and water until the sugar dissolves. Bring the mixture to a boil, then reduce the heat slightly and cook for about five minutes, uncovered.
  2. Reduce the heat to medium, add the pomegranate juice and lemon zest and cook for another five minutes, or until it’s reduced by half.
  3. Remove from the heat and allow the mixture to cool to almost room temperature.
  4. If you don’t think the syrup is thick enough, add more sugar (start with one tablespoon), and boil again for a few minutes.
 
For the pancakes
  1. In a medium bowl, sift together the flour, sugar, baking powder, and salt and set aside.
  2. In a large bowl, add the egg yolks and beat them with a fork.  Add the ricotta, milk, lemon juice and zest, and vanilla extract.
  3. Gradually add the dry mixture to the wet mixture until smooth.
  4. In a medium bowl, beat the egg whites with an electric mixer until they begin to stiffen.
  5. Carefully fold the egg whites into the batter, a little at a time.
  6. Set your griddle for medium-high heat. Lightly coat it with the nonstick cooking spray. When hot, add about 1/4 cup of the batter in the form of a 5-inch circle.
  7. When bubbles form and pop and the bottom of the pancake turns golden, flip the pancake and cook for another minute or so.
  8. Top with the pomegranate syrup and garnish with pomegranate seeds.
 
Yields about 10, 5-inch pancakes

Filed Under: Breakfast, Recipes, Vegetarian Tagged With: breakfast, Lemon, Pancakes, Ricotta cheese

« Mushroom, Potato and Kale Soup
Flaxseed Pancakes with Mascarpone Spread and Fruit »
Subscribe
subscribe
Share your email & I will send you new recipes!

You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive.

Comments

  1. Sissy says

    January 21, 2013 at 2:03 pm

    This will be great to try on this cold January day off school and work. And I just happen to have all the ingredients.
    Reply
    • Patricia says

      January 21, 2013 at 5:08 pm

      How convenient! Enjoy & stay warm!
      Reply
  2. sara says

    January 22, 2013 at 3:19 am

    Fantastic! This looks so tasty...I love the combo of pomegranates and lemon...so yummy!
    Reply
    • Patricia says

      January 22, 2013 at 5:32 pm

      Thanks so much, Sara! These are quite a treat, if I do say so :)
      Reply
  3. Sissy says

    January 23, 2013 at 1:22 pm

    These were a hit at my house! Joe even had the leftover pancakes for breakfast the next day. I did not have the ingredients for the syrup but can say they taste great with both Maple syrup and Blueberry syrup.
    Reply
    • Patricia says

      January 23, 2013 at 10:18 pm

      Glad they were so popular in your home! I should have made more myself :)
      Reply
  4. Yvonne says

    January 25, 2013 at 5:01 am

    Ah, pancakes on a bitter cold mid-west winter. Yum! And I have pom juice in the frig. Gotta make this syrup. I'm intrigued.
    Reply
    • Patricia says

      January 25, 2013 at 3:27 pm

      Definitely a good time for these! Hope you try 'em and like 'em!
      Reply

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *


I'm Patricia

Welcome to Grab a Plate!

Growing up surrounded by my Italian family it was always, "grab a plate" whenever anyone came to visit. Food was always a celebration, even everyday meals, and I like it that way. I try to make each meal memorable with my recipes for mainly meatless, mostly healthy, and easy-to-make dishes (with sweet treats in between).

Learn More...

Search

Subscribe
subscribe
Share your email & I will
send you new recipes!

You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive.

Featured On

See More >>

featured posts

Lemony Fall Quinoa Salad

Zucchini Boats Stuffed with Black Lentils & Mushrooms

Watermelon Berry Salad with Creamy Feta Dressing

Copyright © 2013 - 2020 Grab A Plate · Logo by Response Creative · Disclosure and Privacy Policies
  • Facebook
  • Pinterest
  • Email