Preparation Time: 5 mins
Cooking Time: 25 mins
Rating:
FatSecret Members Average Rating
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by member: Biz319
Lemon Ricotta Pancakes
Delicate textured melt in your mouth pancakes.
Ingredients
Directions
- In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth.
- Sift together the flour, baking powder, 1/8 teaspoon of the salt over the ricotta mixture and stir with a wooden spoon, just until combined.
- In another bowl, whisk the egg whites until frothy.
- Add the remaining 1/8 teaspoon of salt and continue beating until soft peaks form.
- Slowly add the egg whites into the ricotta mixture.
- Let batter sit 15 minutes to let the baking powder do its magic.
- Preheat a griddle over medium heat. Ladle 1/3 cup batter onto the griddle for each pancake. Flip and cook for 1 more minute.
- Serve with fresh fruit or blueberry sauce.
230 members have added this recipe to their cookbook.
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Reviews
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Absolutely delicious! Fluffy, flavorful, pancakes. Used sugar free maple syrup first time, but I'm looking forward to serving it with other toppings.
01 Jun 17 by member: Gerdgal
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Added 1 tsp lemon exctract, and used Egg Beaters insted of whole eggs. (less cholesterol) And topped with strawberry sauce made from Welches' spread, lemon juice, and water- heat on the stove untill boiling, and pour over pancakes!
31 Mar 13 by member: Mikaracat
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I make this with soy milk instead of cows milk, quinoa flour instead of white flour, and I add about a 1/2 scoop of protein powder. Great recipe.
24 Apr 12 by member: nellycustis
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Nutritional Summary:
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There are 113 calories in 1 serving of Lemon Ricotta Pancakes.
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Calorie Breakdown: 8% fat, 66% carbs, 26% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
471 kj
113 kcal
Protein
7.54g
Fat
1.03g
Saturated Fat
0.307g
Polyunsaturated Fat
0.182g
Monounsaturated Fat
0.341g
Cholesterol
37mg
Carbohydrates
18.96g
Sugar
5.37g
Fibre
0.4g
Sodium
206mg
Potassium
77mg
Calorie Breakdown:
Carbohydrate (66%)
Fat (8%)
Protein (26%)
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*Based on an RDI of 2000 calories
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