Photo: Mariana Medvedeva
Lemon-Ricotta Pancakes
10 ingredients
Serves 4.
openrecipes
Ricotta and beaten egg whites give these pancakes a light, fluffy texture. A pan heated just hot enough to quickly evaporate a drop of water guarantees that the pancakes will brown properly and release easily. The butter used to coat the pan should be bubbling but not browned when the batter is ladled into the pan. Pass butter at the table for anyone who wants a little extra richness.
Estimated Nutrition (whole recipe, rough)
1068
Calories
40g
Protein
37g
Fat
142g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 cups buttermilk
- 2 eggs, separated
- 1/4 cup sugar
- 3/4 cup whole-milk or part-skim ricotta cheese
- 1 Tbs. grated lemon zest
- 2 tsp. unsalted butter, melted
- 12 strawberries, hulled, sliced and tossed with 1 Tbs. sugar (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes