Food Recipes

Lemon Ricotta Pancakes.

May 24, 2016

I love ricotta. I also love lemon and ricotta together. So when I came across Danielle Rollins’ lemon ricotta pancakes while looking for a recipe to make for Mother’ day brunch, I knew I had found my dish! They are easy to make, and were really light and fluffy. Mom loved them, I loved them- will definitely be making again!

This was an extremely tiny gesture in comparison to everything my mom has done for me, but she appreciated it nonetheless!

Recipe below:  pancakes edited2

Lemon Ricotta Pancakes
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2686 calories
231 g
1841 g
145 g
117 g
80 g
1415 g
962 g
108 g
2 g
55 g
Nutrition Facts
Serving Size
1415g
Amount Per Serving
Calories 2686
Calories from Fat 1284
% Daily Value *
Total Fat 145g
223%
Saturated Fat 80g
398%
Trans Fat 2g
Polyunsaturated Fat 12g
Monounsaturated Fat 43g
Cholesterol 1841mg
614%
Sodium 962mg
40%
Total Carbohydrates 231g
77%
Dietary Fiber 11g
46%
Sugars 108g
Protein 117g
Vitamin A
115%
Vitamin C
67%
Calcium
123%
Iron
62%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 8 large eggs, yolks and whites separated
  2. 16 ounces ricotta
  3. 6 tbsp sugar
  4. 1 cup flour
  5. zest of 1.5 lemons
  6. 1/4 cup unsalted butter
  7. 1 pint blueberries
Instructions
  1. Combine egg yolks, ricotta, sugar, flour and lemon zest in electric mixer until smooth.
  2. In a separate mixing bowl, whip egg whites into stiff peaks (you can use the electric mixer here too).
  3. Add the egg whites to the yolk mixture by gently folding in.
  4. Heat a skillet over medium heat and add a small amount of butter. Ladle a spoonful of batter into the pan and cook until it begins to bubble on the top. Flip and cook the other side. Serve immediately with blueberries and whipping cream.
beta
calories
2686
fat
145g
protein
117g
carbs
231g
more
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