Lemon Ricotta Pancakes with Pomegranate Syrup

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