LEMON RICOTTA BLUEBERRY PANCAKES | DRISCOLL'S
Sweet enough to eat without maple syrup and fluffy enough to melt in your mouth, these blueberry pancakes are a real treat. Low-fat ricotta cheese and beaten egg whites lighten the batter. Freshly grated lemon zest gives a hint of flavor. Eat as is or dust with confectioners' sugar.
Provided by DRISCOLLS.COM
Prep Time 15 minutes
Cook Time 5 minutes
Yield 4 servings
Number Of Ingredients 10
Nutrition Facts : Calories 308.65, FatContent 7.94 g, SaturatedFatContent 4.06 g, CholesterolContent 128.25 mg, SodiumContent 766.29 mg, CarbohydrateContent 45.58 g, FiberContent 2.18 g, SugarContent , ProteinContent 14.59 g
LEMON RICOTTA PANCAKES WITH BLUEBERRY SAUCE RECIPE ...
These pancakes are light and don't leave you feeling too full. The blueberry sauce is easy, healthy, bright, and perfect on top of these pancakes. Top the pancakes with blueberry sauce or maple syrup.
Provided by hopefuleesoon
Categories Breakfast and Brunch Pancake Recipes
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 12 pancakes
Number Of Ingredients 13
Steps:
- Mix 2 tablespoons lemon juice and cornstarch together in a bowl until cornstarch dissolves.
- Stir blueberries and 3 tablespoons sugar in a saucepan over medium-high heat. Bring to a boil; reduce heat to low and simmer for 5 minutes. Pour cornstarch mixture into blueberry mixture; cook and stir until mixture thickens slightly. Cover saucepan and remove from heat.
- Whisk ricotta cheese, milk, eggs, sugar, juice from 1 lemon, lemon zest, nutmeg, and salt together in a bowl until well blended. Add flour and baking powder; whisk to combine.
- Heat a lightly oiled griddle or skillet over medium-high heat. Drop batter in 1/4 cup portions onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter. Top pancakes with blueberry sauce.
Nutrition Facts : Calories 290.9 calories, CarbohydrateContent 57.7 g, CholesterolContent 85.1 mg, FatContent 3.9 g, FiberContent 3.1 g, ProteinContent 7.7 g, SaturatedFatContent 1.4 g, SodiumContent 560.2 mg, SugarContent 27.7 g
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