Try this Corn-Ricotta Pancakes recipe, or contribute your own.
Suggest a better description1. Separate egg yolks and whites into two mixing bowls; set the whites aside. 2. Whisk ricotta into the yolks, then whisk in milk. Stir in corn muffin mix until well combined. Stir in corn. 3. Beat the reserved whites with an electric mixer on high speed until they are stiff but not dry. With a spatula, gently fold them into the batter until no traces of white remain. 4. Heat a large nonstick skillet over medium-low heat. For each pancake, drop about 1/3 cup of the batter onto the skillet. Cook until golden brown on the undersides, about 2 min. Turn the pancakes over and cook until they are golden on the second side and the centers spring back when lightly pressed, about 2 minutes longer. Repeat until all the batter is used. Cal 354 Pro: 12g Fat: 12g Carb: 50g Sodium: 460mg Recipe by: Fresh Ideas Posted to brand-name-recipes by "JoAnne Critten"
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Serving Size: 1 Serving (184g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 264 | ||
Calories from Fat: 156 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.3g | 23 % | |
Saturated Fat 6.9g | 35 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 547.8mg | 169 % | |
Sodium 251.9mg | 9 % | |
Potassium 244.4mg | 6 % | |
Total Carbohydrate 4.1g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 4.1g | ||
Protein 22.7g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 264
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