Lemon-ricotta Pancakes Recipe

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Total time

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Ingredients:

Serving

Directions:

Heat oven to 200 degrees F. Whish flour, baking powder, baking soda, nutmeg, and salt in a large bowl. Whisk egg ylks, buttermilk, ricotta cheese, sugar and lemon peel in medium bowl until blended.
Beat egg whites in medium bowl at medium high speed until soft peaks form. Stir ricotta mixture into flour mixture just until combined. Fold in egg whites.
Heat griddle or large nonstick skillet over medium heat until hot, oil griddle. Ladle batter by scant 1/4 ladle-fuls onto griddle, spreading to 4 inch rounds. Cook 2 minutes or until bubbled break surface and around edges of pancake. Turn; cook for 1 minutes or until golden brown. Place in oven to keep warm while cooking remaining pancakes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	72.74 Kcal (305 kJ)
Calories from fat	23.41 Kcal
		% Daily Value*
Total Fat	2.6g	4%
Cholesterol	29.22mg	10%
Sodium	136.84mg	6%
Potassium	76.65mg	2%
Total Carbs	8.8g	3%
Sugars	1.89g	8%
Dietary Fiber	0.31g	1%
Protein	3.3g	7%
Vitamin C	0.5mg	1%
Iron	0.2mg	1%
Calcium	57.5mg	6%

Amount Per 100 g
Calories	166.82 Kcal (698 kJ)
Calories from fat	53.7 Kcal
		% Daily Value*
Total Fat	5.97g	4%
Cholesterol	67.02mg	10%
Sodium	313.82mg	6%
Potassium	175.78mg	2%
Total Carbs	20.19g	3%
Sugars	4.33g	8%
Dietary Fiber	0.7g	1%
Protein	7.58g	7%
Vitamin C	1.2mg	1%
Iron	0.5mg	1%
Calcium	131.9mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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