Blueberry Ricotta Pancakes

Nutritional Info Per pancake: about - cal 131 pro 4 g total fat 7 g sat. fat 3 g carb 14 g fibre 1 g chol 26 mg sodium 140 mg potassium 63 mg % RDI: - calcium 4% iron 5% vit A 5% vit C 3% folate 13%

Blueberry Ricotta Pancakes

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1-½

    1-1/2cups cups(375 mL) (375 mL) all-purpose flour

  • 3

    3tbsp tbsp(45 mL) (45 mL) granulated sugar

  • 1

    1tsp tsp(5 mL) (5 mL) baking soda

  • ¼

    1/4tsp tsp(1 mL) (1 mL) baking powder

  • ¼

    1/4tsp tsp(1 mL) (1 mL) salt

  • ¾

    3/4cup cup(175 mL) (175 mL) extra-smooth ricotta cheese

  • 1

    1eggeggs

  • 1

    1cup cup(250 mL) (250 mL) milk

  • ¼

    1/4cup cup(50 mL) (50 mL) unsalted butter, melted

  • 1-½

    1-1/2tsp tsp(7 mL) (7 mL) finely grated lemon rind

  • 3

    3tbsp tbsp(45 mL) (45 mL) lemon juice

  • 1

    1cup cup(250 mL) (250 mL) fresh blueberryfresh blueberries

  • 2

    2tbsp tbsp(25 mL) (25 mL) vegetable oil

Directions

In large bowl, whisk together flour, sugar, baking soda, baking powder and salt. Place ricotta in bowl; whisk in egg, milk, butter, lemon rind and lemon juice; pour over dry ingredients, stirring just until moistened. Fold in blueberries. Heat large nonstick skillet over medium heat; brush with some of the oil. Pour in about 1/4 cup (60 mL) batter for each pancake, brushing skillet with remaining oil as necessary; cook until underside is golden and bubbles break on top but do not fill in, about 2 minutes. Turn and cook until underside is golden, 30 to 60 seconds.


Nutrition

Facebook Conversations