Lemon Ricotta and Honey Rye Pancakes with Roasted Strawberries

Name: Lemon Ricotta and Honey Rye Pancakes with Roasted Strawberries
Total time: 45 min
Yield: 5 servings
Ingredients: 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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15Ingredients

45Minutes

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Ingredients

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SERVINGS:

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

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

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Lemon Ricotta and Honey Rye Pancakes with Roasted Strawberries

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