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Name: Ricotta Pancakes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Breakfast
Ingredients: 2 large Eggs; 1/3 cup Ricotta cheese; 60 ml Full cream milk (3 Tbsp); 1 drop Vanilla extract; 1 teaspoon Lemon zest; 2 teaspoons Raw sugar; 5 tablespoons Plain flour; 1/2 teaspoon Baking soda; 1 tablespoon Butter; 2 Strawberries; 1 tablespoon Maple syrup

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INGREDIENTS

2 large Eggs
1/3 cup Ricotta cheese
60 ml Full cream milk ; (3 Tbsp)
1 drop Vanilla extract
1 teaspoon Lemon zest
2 teaspoons Raw sugar
5 tablespoons Plain flour
1/2 teaspoon Baking soda
1 tablespoon Butter
2 Strawberries
1 tablespoon Maple syrup

Servings

INSTRUCTIONS

1. In a medium bowl whisk the eggs. Then add ricotta, milk and a drop of vanilla. Whisk until smooth. (no lumps)

2. In a large bowl, Sift GF flour, add raw sugar and mix together.

3. Make a well in the middle of the flour, pour all the liquid ingredients into the well. Lightly mix until just combined. (don't over mix or the batter will become rubbery)

2. Heat a non-stick frying pan over medium heat. Add some butter to grease the pan.

3. Pour approximately 2 tablespoons worth of batter into the pan to make the pancake. Repeat, but don't over fill the pan.

4. Cook the pancakes until golden brown and puffed, 3-4 minutes per side. Grease the pan with the remainder of the butter and repeat with the second batch of batter. (Cook pancakes with the lid on the fry pan until you see bubbles. Turn over pancakes and cook on the other side)

5. Prepare your choice of topping and serve over pancakes.

NOTES

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Ricotta Pancakes

2 large Eggs
1/3 cup Ricotta cheese
60 ml Full cream milk (3 Tbsp)
1 drop Vanilla extract
1 teaspoon Lemon zest
2 teaspoons Raw sugar
5 tablespoons Plain flour
1/2 teaspoon Baking soda
1 tablespoon Butter
2 Strawberries
1 tablespoon Maple syrup

1.	In a medium bowl whisk the eggs. Then add ricotta, milk and a drop of vanilla. Whisk until  smooth. (no lumps)
2.  In a large bowl,  Sift GF flour, add raw sugar and mix together.
3.  Make a well in the middle of the flour, pour all the liquid ingredients into the well. Lightly mix until just combined. (don't over mix or the batter will become rubbery)
2.	Heat a non-stick frying pan over medium heat. Add some butter to grease the pan. 
3.	Pour approximately 2 tablespoons worth of batter into the pan to make the pancake. Repeat, but don't over fill the pan. 
4.	Cook the pancakes until golden brown and puffed, 3-4 minutes per side. Grease the pan with the remainder of the butter and repeat with the second batch of batter. (Cook pancakes with the lid on the fry pan until you see bubbles. Turn over pancakes and cook on the other side)
5.	Prepare your choice of topping and serve over pancakes.

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Nutrition

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Serving Size: 1 Serving (244g)
Recipe Makes: 2 Servings

Calories: 810
Calories from Fat: 694 (86%)

Amt Per Serving		% DV

	Total Fat 77.1g	103 %
	Saturated Fat 48.6g	243 %
	Monounsaturated Fat 18.7g
	Polyunsanturated Fat 3.6g
Cholesterol 573mg		176 %
Sodium 566.3mg		20 %
Potassium 327.6mg		9 %
Total Carbohydrate 14.8g		4 %
	Dietary Fiber 3.4g	14 %
	Sugars, other 11.4g
Protein 19.2g		27 %
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.

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Calories per serving: 810

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