Try this Lemon Ricotta Pancakes recipe, or contribute your own.
Suggest a better descriptionIn a small bowl, whisk together flour, baking soda and salt.
In a large bowl, beat together buttermilk, egg yolks, sugar, lemon zest and ricotta cheese by hand.
In a clean bowl, using an electric mixer, beat egg whites until soft peaks form.
Add dry ingredients to buttermilk mixture until just combined; gently fold in egg whites until they are just incorporated.
Coat a large nonstick griddle or pan with cooking spray; heat over medium heat. Spoon batter into pan in batches using a 1/4-cup batter for each pancake; cook until lightly browned, about 2 to 3 minutes per side. Remove pancakes to a tray in a warm oven and repeat with remaining ingredients (being careful not to spray cooking spray into open flame).
2 pancakes = 6 SmartPoints
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (161g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 501 | ||
Calories from Fat: 320 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.6g | 47 % | |
Saturated Fat 21.4g | 107 % | |
Monounsaturated Fat 9.7g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 228.5mg | 70 % | |
Sodium 1472.5mg | 51 % | |
Potassium 138.1mg | 4 % | |
Total Carbohydrate 40.6g | 12 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 40.4g | ||
Protein 7.3g | 10 % | |
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: 501
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