Photo: Mariana Medvedeva
Lemon Ricotta Pancakes with Blueberry Sauce
13 ingredients
15 min + 15 min
12 pancakes
openrecipes
"These pancakes are light and don't leave you feeling too full. The blueberry sauce is easy, healthy, bright, and perfect on top of these pancakes. Top the pancakes with blueberry sauce or maple syrup."
Estimated Nutrition (whole recipe, rough)
1013
Calories
40g
Protein
26g
Fat
152g
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 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 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
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 2 cups frozen blueberries
- 3 tablespoons white sugar
- 1 cup ricotta cheese
- 2/3 cup milk
- 2 eggs
- 3 tablespoons white sugar
- 1 lemon, juiced and zested
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 tablespoon baking powder
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes