Try this Orange Ricotta Pancakes with Raspberries recipe, or contribute your own.
Suggest a better descriptionIn a medium bowl, beat egg yolks, ricotta, sugar, and orange rind on medium until creamy. Beat in flour and salt.
In a separate bowl, beat egg whites on high until stiff peaks form. Whisk into ricotta mixture.
Spoon batter onto a preheated, lightly buttered griddle. When small bubbles appear on surface of pancakes, flip and cook on other side. Brush pancakes with melted butter. Serve with raspberries and syrup.
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Serving Size: 1 Serving (273g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 437 | ||
Calories from Fat: 225 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25g | 33 % | |
Saturated Fat 11.6g | 58 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 573.7mg | 177 % | |
Sodium 2137mg | 74 % | |
Potassium 327.9mg | 9 % | |
Total Carbohydrate 28.8g | 8 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 26.5g | ||
Protein 25.7g | 37 % | |
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: 437
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