Try this Ricotta Pancakes recipe, or contribute your own.

Still searching for what to cook ?

Name: Ricotta Pancakes
Prep time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Breakfast
Ingredients: 2 large Eggs; 1/3 cup Ricotta cheese; 30 ml Full cream milk; 1 drop Vanilla extract; 1/4 teaspoon Lemon zest; 1 tablespoons Raw sugar; 6 tablespoons Gluten free -Self Raising flour; 1 tablespoon Butter; 2 Strawberries; 1 tablespoon Maple syrup

Find the most delicious recipes here

INGREDIENTS

2 large Eggs
1/3 cup Ricotta cheese
30 ml Full cream milk
1 drop Vanilla extract
1/4 teaspoon Lemon zest
1 tablespoons Raw sugar
6 tablespoons Gluten free -Self Raising flour
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

Alert editor

Ricotta Pancakes

2 large Eggs 
1/3 cup Ricotta cheese 
30 ml Full cream milk 
1 drop Vanilla extract 
1/4 teaspoon Lemon zest 
1 tablespoons Raw sugar 
6 tablespoons Gluten free -Self Raising flour 
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.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (170g)
Recipe Makes: 2 Servings

Calories: 288
Calories from Fat: 171 (59%)

Amt Per Serving		% DV

	Total Fat 19g	25 %
	Saturated Fat 8.8g	44 %
	Monounsaturated Fat 6.3g
	Polyunsanturated Fat 1.7g
Cholesterol 451mg		139 %
Sodium 232.5mg		8 %
Potassium 211mg		6 %
Total Carbohydrate 12.5g		4 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 12.3g
Protein 17.4g		25 %
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.

About Our Nutrition Facts

Calories per serving: 288

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe