Lemon Ricotta Pancakes with Poached Egg

26 Feb

Lemon Ricotta Pancakes with Poached Egg

Three layers of Lemon Ricotta pancakes with fresh strawberries in between. Topped with a poached egg, served with Ikea’s Lingonberry preserves and warm maple syrup to drizzle over the fruit and cakes.  A perfect start to the weekend!


(makes 12-13 mini-pancakes)

  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons brown sugar
  • 1 cup ricotta cheese
  • 2 eggs
  • 2/3 cup soymilk
  • 1 lemon, zested and juiced

Pancake Directions:

  1. Preheat a non-stick griddle or non-stick frying pan over medium heat
  2. In a small bowl, combine flour, baking powder, cinnamon, salt, sugar.  Whisk ricotta cheese, eggs, milk, lemon juice and zest in a separate bowl. Combine two mixture together until smooth.
  3. Brush the griddle with butter or oil.
  4. Pour the batter on the griddle and cook on both sides until light golden brown (about 2 minutes on each side).

Poached Egg Directions:

  1. Pour 1-2 tablespoons of vinegar into a pot of water
  2. Bring the water to boil, then reduce the heat to medium.
  3. Crack an egg to the water
  4. Poach the egg for 3 minute then remove with a slotted spoon
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Posted by on February 26, 2011 in Baking Recipes, Breakfast Recipes


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