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Lemon Ricotta Pancakes with Fresh Berry Sauce
  • prep: 25 min
  • cook: 0 hr
  • total: 25 min
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  • servings:
  • Ingredients

    • 1 cup all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 3 tablespoons granulated sugar
    • 1 cup whole milk ricotta
    • 3/4 cups whole milk
    • 2 eggs (separated)
    • 1 teaspoon vanilla bean paste or extract
    • 2 tablespoons freshly squeezed lemon juice
    • zest of one lemon
    • Butter for the pan
    • 2 cups berries, strawberries halved
    • 2 tablespoons granulated sugar
    • 1 tablespoon freshly squeezed lemon juice
    • 1 teaspoon cornstarch
    • pinch of salt
    • fresh mint for garnish if desired

    Instructions

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 176 % Daily Value *
    • Total Fat: 5 g 7.76%
    • Saturated Fat: 3 g 15.33%
    • Trans Fat: 0 g %
    • Cholesterol: 19 mg 6.21%
    • Sodium: 160 mg 6.68%
    • Calcium: 108 mg 10.79%
    • Potassium: 125 mg 3.57%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 5.53%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 26 g %
    • Dietary Fiber: 1 g 4.71%
    • Sugar: 11 g
    • Protein: 7 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 3.26%
    • Vitamin C 36.61%
    • Vitamin D 0.78%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs1
    • Exchange - Starch1
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total1 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq