Blueberry Ricotta Pancakes
If using regular ricotta, press through fine strainer before using.
- 16
Ingredients
- 1-1/2 cups (375 mL) all-purpose flour
- 3 tbsp (45 mL) granulated sugar
- 1 tsp (5 mL) baking soda
- 1/4 tsp (1 mL) baking powder
- 1/4 tsp (1 mL) salt
- 3/4 cup (175 mL) extra-smooth ricotta cheese
- 1 egg
- 1 cup (250 mL) milk
- 1/4 cup (50 mL) unsalted butter, melted
- 1-1/2 tsp (7 mL) finely grated lemon rind
- 3 tbsp (45 mL) lemon juice
- 1 cup (250 mL) fresh blueberries
- 2 tbsp (25 mL) vegetable oil
Preparation
Step 1
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.
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%