Lemon Ricotta Blueberry Pancakes

Need a lacto ovo vegetarian breakfast? Lemon Ricotta Blueberry Pancakes could be an amazing recipe to try. One portion of this dish contains about 14g of protein, 9g of fat, and a total of 409 calories. For $1.28 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 4. Only a few people made this recipe, and 2 would say it hit the spot. From preparation to the plate, this recipe takes about 45 minutes. This recipe from Foodista requires salt, driscoll's blueberries, part-skim ricotta, and flour. Taking all factors into account, this recipe earns a spoonacular score of 40%, which is rather bad. If you like this recipe, take a look at these similar recipes: Lemon Blueberry and Ricotta Pancakes, Lemon Blueberry and Ricotta Pancakes, and Lemon Blueberry and Ricotta Pancakes.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat oven to 200F.
2. Whisk flour, sugar, baking powder and salt in a medium bowl until well combined. Set aside. In a separate large bowl, whisk together ricotta, egg yolks, milk, lemon zest and vanilla. Stir flour mixture into egg mixture just until combined.
3. Beat egg whites with an electric mixer at high speed until soft peaks form. Gently fold beaten egg whites into pancake mixture just until blended.
4. Lightly grease a large nonstick griddle or skillet over medium heat. Pour heaping 1/4 cup batter onto griddle and spread to make about 4-inch pancake. Drop about 10 blueberries onto each pancake. Cook 3 minutes, or until edges are dry and bottom is golden. Flip pancake and cook 2 to 3 minutes longer or until lightly golden on both sides. Adjust heat as needed to prevent burning. Place pancakes on a heatproof platter and keep warm in oven. Repeat with remaining batter and blueberries. Garnish with additional blueberries if desired.

 

Step by step:

1. Preheat oven to 200F.

2. Whisk flour, sugar, baking powder and salt in a medium bowl until well combined. Set aside. In a separate large bowl, whisk together ricotta, egg yolks, milk, lemon zest and vanilla. Stir flour mixture into egg mixture just until combined.Beat egg whites with an electric mixer at high speed until soft peaks form. Gently fold beaten egg whites into pancake mixture just until blended.Lightly grease a large nonstick griddle or skillet over medium heat.

3. Pour heaping 1/4 cup batter onto griddle and spread to make about 4-inch pancake. Drop about 10 blueberries onto each pancake. Cook 3 minutes, or until edges are dry and bottom is golden. Flip pancake and cook 2 to 3 minutes longer or until lightly golden on both sides. Adjust heat as needed to prevent burning.

4. Place pancakes on a heatproof platter and keep warm in oven. Repeat with remaining batter and blueberries.

5. Garnish with additional blueberries if desired.

Nutrition Information:

covered percent of daily need