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Breakfast Ricotta Pancakes

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Breakfast Ricotta Pancakes

Breakfast Ricotta Pancakes recipe

 

Yield

8 servings

Prep

6 min

Cook

4 min

Ready

15 min
Trans-fat Free

Ingredients

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

Amount Measure Ingredient Features
237 ml ricotta cheese
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3E+1 ml sugar, superfine
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1 large eggs
lightly beaten
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237 ml milk
low-fat
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237 ml self-rising flour
2E+1 grams butter
melted
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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 13636% 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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