Ricotta Hotcakes with Roasted Rhubarb

Ingredients:

For the Ricotta Hotcakes:

• 1 cup ricotta cheese
• 2 large eggs, separated
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Butter or oil for cooking

For the Roasted Rhubarb:

• 2 cups rhubarb, chopped into 1-inch pieces
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• Zest of 1 lemon

Optional Toppings:

• Maple syrup
• Greek yogurt or whipped cream

Instructions:

1. Prepare the Roasted Rhubarb:

   • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
   • In a bowl, toss the chopped rhubarb with the granulated sugar, lemon juice, and lemon zest until well coated.
   • Spread the rhubarb mixture onto the prepared baking sheet in a single layer. Roast in the preheated oven for 15-20 minutes, or until the rhubarb is tender but still holds its shape. Remove from the oven and set aside.

2. Make the Ricotta Hotcakes:

   • In a large mixing bowl, whisk together the ricotta cheese, egg yolks, sugar, and vanilla extract until smooth.
   • In another bowl, sift together the flour, baking powder, and salt.
   • Gradually add the dry ingredients to the ricotta mixture, stirring until just combined.
   • In a separate clean bowl, beat the egg whites with a hand mixer or stand mixer until stiff peaks form.
   • Gently fold the beaten egg whites into the ricotta batter until just incorporated.

3. Cook the Hotcakes:

   • Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to coat the surface.
   • Pour about 1/4 cup of the hotcake batter onto the skillet for each hotcake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
   • Carefully flip the hotcakes and cook for an additional 1-2 minutes, or until golden brown on the bottom and cooked through.
   • Transfer the cooked hotcakes to a plate and cover loosely with aluminum foil to keep warm while you cook the remaining hotcakes.

4. Serve:

   • Serve the ricotta hotcakes warm, topped with the roasted rhubarb.
   • Optionally, drizzle with maple syrup and serve with a dollop of Greek yogurt or whipped cream on the side.

5. Enjoy:

   • Enjoy these delightful ricotta hotcakes with roasted rhubarb as a special breakfast or brunch treat!

Note: You can customize these hotcakes by adding a sprinkle of cinnamon or nutmeg to the batter for extra flavor. Feel free to adjust the sweetness of the roasted rhubarb by adding more or less sugar according to your taste preferences.