Lemon-Ricotta Pancakes Recipe

Recipesfull introduces to you: Mardi Gras Recipes. (Lemon-Ricotta Pancakes Recipe). If these pancakes were any lighter, they would float off the plate--and I didn't even separate the eggs and whip the whites. Also, I used water instead of milk--and I liked them better that way. I like to serve these with a pat of butter, a pinch of lemon zest, and a drizzle of maple syrup.

Brief

Prep 10 mins

Cook: 6 mins

Additional: 15 mins

Total: 31 mins

Servings: 2

Yield: 2 servings

Lemon-Ricotta Pancakes Recipe

Ingredients

¾ cup cold water or milk

½ teaspoon baking soda

½ cup ricotta cheese

1 tablespoon grated lemon zest (just the yellow part of the skin)

1 tablespoon vegetable oil

1 tablespoon white sugar

1 large egg

⅛ teaspoon vanilla extract

2 tablespoons melted butter

1 tablespoon lemon juice

1 cup self-rising flour

2 tablespoons self-rising flour

Crawfish Pie

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Directions

Step 1

Whisk water and baking soda together in a mixing bowl. Add ricotta cheese lemon zest vegetables oil sugar egg and vanilla. Whisk until smooth breaking up lumps of cheese as you mix. Add melted butter lemon juice and 1 cup plus 2 tablespoons self-rising flour. Whisk together stirring until most of flour disappears into the batter.

Step 2

Let batter sit at room temperature about 15 minutes.

Step 3

Heat lightly greased cast iron skillet or griddle over medium-high heat. Portion out 1/4 cup scoops of batter onto skillet (cook in batches). When bubbles begin to form on the surface and the edges of the pancakes start to look dry (2 to 3 minutes) flip and cook other side until cooked through 2 to 3 minutes. Transfer to a warm plate.

Nutritional Information

Lemon-Ricotta Pancakes Recipe

Servings Per Recipe:2

Calories: 553.8

% Daily Value *

Protein: 16.8g 34%

Carbohydrates: 62.8g 20%

Dietary Fiber: 2.2g 9%

Sugars: 7.1g

Fat: 26g 40%

Saturated Fat: 12.1g 60%

Cholesterol: 141.2mg 47%

Vitamin A Iu: 698.5IU 14%

Niacin Equivalents: 7.4mg 57%

Vitamin B6: 0.1mg 6%

Vitamin C: 7.3mg 12%

Folate: 158.9mcg 40%

Calcium: 416.9mg 42%

Iron: 4mg 22%

Magnesium: 27mg 10%

Potassium: 211mg 6%

Sodium: 1399.4mg 56%

Thiamin: 0.5mg 51%

Calories From Fat: 234.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.