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Breakfast Ricotta Pancakes

 
Breakfast Ricotta Pancakes
24

Breakfast Ricotta Pancakes recipe

Yield

8

servings

Prep

6

min

Cook

4

min

Ready

15

min

Trans-fat Free
 

Ingredients

1 cup ricotta cheese
2 tablespoons sugar, superfine
1 large eggs
lightly beaten
1 cup milk
low-fat
1 cup self-rising flour
20 grams butter
melted

Directions

Whisk ricotta, sugar and egg together in a bowl.

Whisk in milk then flour.

Brush a non-stick frying pan with a little butter and heat on medium.

In batches, cook ¼cup measures of batter for 2 minutes each side, until golden.

Stack on a plate and keep warm.

Wipe pan with paper towel between batches, brush with more butter and cook remaining batter.

Serve with fresh berries, syrup or cream if desired.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 74g (2.6 oz)
Amount per Serving
Calories 13636% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 42mg 14%
Sodium 247mg 10%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 2%
Sugars g
Protein 10g
Vitamin A 4% Vitamin C 0%
Calcium 12% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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