Try this Lemon ricotta pancakes recipe, or contribute your own.
Suggest a better descriptionIn a large bowl whisk together ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth. Sift flour, baking powder, and 1/8t salt over ricotta mixture. Stir with wooden spoon until combined.
In another large bowl, beat egg whites until frothy. Add remaining 1/8t salt. Beat until soft peaks. Fold slowly into mixture.
Preheat griddle over medium heat. Label 1/3 c batter per pancake. Serve warm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (146g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 191 | ||
Calories from Fat: 34 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 14.4mg | 4 % | |
Sodium 1865.8mg | 64 % | |
Potassium 166mg | 4 % | |
Total Carbohydrate 34.2g | 10 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 34g | ||
Protein 6.1g | 9 % | |
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: 191
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