Lemon Verbena Ricotta Pancakes

8 hours Prep: 15 minutes Cook: 15 minutes

99 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

2/3	cup	ricotta cheese
2	large	eggs	separated
1/4	cup	milk, low-fat
6	tablespoons	flour, all-purpose
2	teaspoons	sugar
1/4	teaspoon	baking powder
1/8	teaspoon	salt
1	tablespoon	lemon zest	chopped, julienned
1	teaspoon	lemon verbena	finely minced
2	teaspoons	vegetable oil

Directions

The night before, put the cheese in a paper coffee filter set in a strainer over a bowl, cover with plastic wrap, and refrigerate.

In the morning, discard the whey collected in the bowl.

Process egg yolks and ricotta cheese in food processor or blender until smooth.

Add milk, flour, sugar, baking powder, and salt and process until completely blended.

Fold in lemon rind and lemon verbena.

Beat egg whites in mixing bowl until just stiff but still moist.

Fold gently into batter.

Heat 2 teaspoons vegetable oil in large nonstick skillet over medium heat.

Drop batter by 1/4 cupfuls onto skillet, and cook until tops are bubbly and look dry.

Turn and cook second side until golden brown.

Repeat with remaining batter.

Serve immediately.

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Nutrition Facts

Serving Size 53g

Amount per Serving

Calories 99 47% of calories from fat

	% Daily Value*
Total Fat 5.0g	8%
Saturated Fat 2.0g	10%
Trans Fat 0.0g
Cholesterol 78mg	26%
Sodium 89mg	4%
Total Carbohydrate 9.0g	3%
Dietary Fiber 0.0g	1%
Sugars 2.0g
Protein 5.0g	10%

Vitamin A	3%		Vitamin C	2%
Calcium	6%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Taco Bake

Maybe I did something wrong, but the pasta did not cook. It turned mushy. Otherwise the flavor was very good. I think next time I'll cook the pasta first.