Fluffy, creamy lemon ricotta pancakes.
Mix eggs, sugar, lemon zest, lemon juice.
Add ricotta, whip until smooth.
Mix flour, salt, and baking powder separately.
Add flour mixture gradually.
Add milk a bit at a time until smooth.
Add oil, mix until smooth.
Let set for 3-4 min until bubbles rise to surface.
Pour on griddle at medium heat, let cook until first bubbles start to pop. Flip, cook until light brown on bottom.
Optional. Dash of sugar, lemon zest, 1/2 heavy cream and 1/2 cup mascarpone whipped with 1 cup sliced macerated strawberries.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (166g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 352 | ||
Calories from Fat: 75 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.4g | 11 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 155.5mg | 48 % | |
Sodium 2270.8mg | 78 % | |
Potassium 104.9mg | 3 % | |
Total Carbohydrate 65.4g | 19 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 65.2g | ||
Protein 8.9g | 13 % | |
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: 352
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