Lemon Ricotta and Honey Rye Pancakes with Roasted Strawberries

KITCHENAID
15Ingredients
45Minutes
Calories

Ingredients

US|METRIC
  • 1 pound strawberries (rinsed, hulled, stems removed, cut in half)
  • 2 tablespoons sugar
  • 1/4 teaspoon sea salt
  • 2 cups ricotta cheese
  • 1 1/2 cups rye flour
  • 1 cup almond flour
  • 1 1/2 tablespoons baking powder
  • 1 tablespoon lemon zest
  • 1/2 teaspoon kosher salt
  • 4 eggs (separated)
  • 1/4 cup honey
  • 1 1/2 cups milk
  • 1/4 cup unsalted butter (melted)
  • toasted coconut
  • toasted almonds (chopped)
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    Directions

    1. Place the Smart Oven+ Baking Stone Attachment in oven. Select STONE BAKE mode and preheat to 400°F.
    2. Sprinkle sugar and salt over strawberries on parchment-lined baking sheet. Transfer sheet to Baking Stone and roast 15 minutes. Remove and set aside.
    3. Line a mesh strainer with cheesecloth. Add ricotta and drain 15 minutes; set aside.
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