Try this Ricotta Hotcakes recipe, or contribute your own.
Suggest a better descriptionPlace the flour, baking powder, salt in a bowl. Stir to combine. Add Egg yolks, buttermilk and vanilla and whisk to combine. Gently stir in ricotta. In a separate bowl whip egg whites with a hand mixer until stiff peaks form. Fold egg whites into the flour mixture (fold gently to maintain light and fluffy pancakes). Cook in batches on low griddle
Butter, lemon wedges and powder sugar are excellent on top
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Serving Size: 1 Serving (1278g) | ||
Recipe Makes: Servings | ||
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Calories: 2272 | ||
Calories from Fat: 334 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.1g | 49 % | |
Saturated Fat 17g | 85 % | |
Monounsaturated Fat 11.6g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 719.2mg | 221 % | |
Sodium 28794.8mg | 993 % | |
Potassium 1611.6mg | 42 % | |
Total Carbohydrate 281.7g | 83 % | |
Dietary Fiber 8.1g | 32 % | |
Sugars, other 273.6g | ||
Protein 85g | 121 % | |
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: 2272
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