lemon ricotta pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
* Butter, salted, .25 cup (remove) * Egg, fresh, 6 large (remove) * Ricotta Cheese, whole milk, 1.5 cup (remove) * *Flour, white, .25 cup (remove) * Flour, whole grain, .25 cup (remove) * Granulated Sugar, .34 cup (remove)
Seperate egg yolk from egg whites.
Mix all the ingredients except the egg whites until just combined.
Beat the egg whites to soft peaks and gently fold into the mixture.
Heat a large nonstick skillet over medium heat. Spoon the batter by tablespoonfuls (I prefer mini sizes…it feels like more when it is less) into the hot skillet, and when holes appear in the pancakes, flip them and cook another minute or two, until they are golden. Repeat until all the batter batter is used.
Serve immediately with a drizzle of maple syrup or honey. Add a few fresh berries if in season.
Number of Servings: 6
Recipe submitted by SparkPeople user SUSANDREW1.
Mix all the ingredients except the egg whites until just combined.
Beat the egg whites to soft peaks and gently fold into the mixture.
Heat a large nonstick skillet over medium heat. Spoon the batter by tablespoonfuls (I prefer mini sizes…it feels like more when it is less) into the hot skillet, and when holes appear in the pancakes, flip them and cook another minute or two, until they are golden. Repeat until all the batter batter is used.
Serve immediately with a drizzle of maple syrup or honey. Add a few fresh berries if in season.
Number of Servings: 6
Recipe submitted by SparkPeople user SUSANDREW1.
Nutritional Info Amount Per Serving
- Calories: 329.0
- Total Fat: 20.8 g
- Cholesterol: 264.1 mg
- Sodium: 169.4 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 0.8 g
- Protein: 14.5 g
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