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Breakfast Ricotta Pancakes

Breakfast Ricotta Pancakes

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Breakfast Ricotta Pancakes recipe

YIELD

8 servings

PREP

6 min

COOK

4 min

READY

15 min

Ingredients

1 237
2 3E+1
TABLESPOONS ML SUGAR, SUPERFINE
1 1
LARGE LARGE EGGS
lightly beaten
1 237
CUP ML MILK
low-fat
1 237
20 2E+1
GRAMS 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 Arrow up button

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Nutrition Facts

Serving Size 74g (2.6 oz)
Amount per Serving
Calories 136 36% 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?
Trans-fat Free
 
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