Foolproof Living · by Aysegul Sanford★ 5.0 (1)
Lemon Ricotta Pancakes Recipe
NUTRITION · PER SERVING40M COOK
CAL 7%·PRO 11%
CARBS 15G40% OF CAL
1G FIBER8G OTHER6G TOTAL SUGAR
FAT 7G44% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy, light pancakes made with ricotta and brightened with fresh lemon zest. Tender with a delicate crumb. Topped with blueberry sauce or maple syrup for a zesty, memorable breakfast.
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Nutrition & ingredients
Ingredients
serves 10- 2/3 cup all-purpose flour ((3 1/2 oz.))
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup ricotta cheese (8 oz. ricotta cheese )
- 2 large egg yolks
- 1/3 cup whole milk
- 1 teaspoon lemon zest
- 4 tablespoons fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- 2 tablespoon unsalted butter (melted and cooled - or vegetable oil)
- 4 large egg whites
- 1/4 cup granulated sugar* ((1 3/4 oz.))
- 2 teaspoons vegetable oil (for cooking the pancakes)
- 1 cup homemade blueberry sauce (Optional - or any other one of your favorite toppings)
At a glance
PER SERVING · TIME 40M
CAL 7%·PRO 11%
CARBS 15G40% OF CAL
1G FIBER8G OTHER6G TOTAL SUGAR
FAT 7G44% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 204mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
- PREP
- 20M
- SODIUM
- 204MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.