Directions:
- 1. Combine ricotta, milk, egg yolks, lemon zest, and lemon juice in a large mixing bowl. Whisk to combine. Add cake flour, baking powder, and salt, and mix just until incorporated.
- 2. In a separate bowl, beat egg whites on medium-low speed until foamy. Increase mixer speed to medium-high and continue to beat, adding sugar gradually, until soft peaks form, about 3 minutes.
- 3. Fold 1/3 of egg white mixture into ricotta mixture with a spatula until completely incorporated. Fold in remaining egg whites until mixture is smooth and light.
- 4. Heat griddle or skillet over medium heat, and grease as needed. Ladle batter onto cooking surface, and cook until bubbles form on the surface. Flip with a large spatula, and cook the other side until light golden and cooked through. Repeat with the remaining batter.
- Serve with fresh blueberries and maple syrup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 334.8 Kcal (1402 kJ) | ||
| Calories from fat | 73.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.17g | 13% | |
|---|---|---|---|
| Cholesterol | 114.73mg | 38% | |
| Sodium | 187.98mg | 8% | |
| Potassium | 489.34mg | 10% | |
| Total Carbs | 54.15g | 18% | |
| Sugars | 22.57g | 90% | |
| Dietary Fiber | 2.56g | 10% | |
| Protein | 11.82g | 24% | |
| Vitamin C | 5.9mg | 10% | |
| Iron | 3.2mg | 18% | |
| Calcium | 269.1mg | 27% | |
| Amount Per 100 g | |||
| Calories | 142.37 Kcal (596 kJ) | ||
| Calories from fat | 31.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.48g | 13% | |
|---|---|---|---|
| Cholesterol | 48.78mg | 38% | |
| Sodium | 79.93mg | 8% | |
| Potassium | 208.08mg | 10% | |
| Total Carbs | 23.03g | 18% | |
| Sugars | 9.6g | 90% | |
| Dietary Fiber | 1.09g | 10% | |
| Protein | 5.03g | 24% | |
| Vitamin C | 2.5mg | 10% | |
| Iron | 1.4mg | 18% | |
| Calcium | 114.4mg | 27% | |
* 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.
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