Lemon & Ricotta Pancakes With Raspberry Sauce - cooking recipe

Ingredients

1 cup frozen raspberries
1/4 cup sugar
1 tablespoon lemon juice, freshly squeezed
1 lemon, zested
1 1/3 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
8 ounces ricotta cheese, the freshest you can find
1/2 cup milk
1 large egg
1 tablespoon canola oil
2 tablespoons mint, freshly chopped

Preparation

To make the raspberry sauce, combine the Raspberries, 1/4 cup sugar, and 1 TBS Lemon Juice in a sauce pan over medium heat. Cook until a sauce forms. I like mine chunky!
To make the pancakes, combine the flower, baking powder, baking soda, and salt in a large bowl. Add the milk, oil, egg, and lemon zest.
Heat a non-stick griddle with non-stick cooking spray over medium heat. Pour 1/4 cupfuls of the batter onto the griddle. Add a few spoonfuls of the Ricotta cheese to the pancakes.
Cook until the pancake bubbles (about 2-3 minutes) and flip. Cook until golden brown (another 2-3 minutes). The recipe should make about 12 small pancakes.
Serve with the Raspberry Sauce and a sprinkle of fresh mint.