Breakfast Ricotta Pancakes
35
Breakfast Ricotta Pancakes recipe
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.
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?
