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Ricotta Cheese Dessert Pancakes Recipe
|Part skim ricotta cheese||1⁄3 Cup (5.33 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Thawed frozen unsweetened apple juice concentrate||2 Tablespoon|
|Butter/Margarine||1 Tablespoon, melted|
|Vanilla extract||3⁄4 Teaspoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Sugar free pourable fruit||18 Tablespoon (1 Cup Plus 2 Tablespoons, Any Flavor)|
Serving size: Complete recipe
Calories 749 Calories from Fat 233
% Daily Value*
Total Fat 26 g40.6%
Saturated Fat 14.6 g73.1%
Trans Fat 0 g
Cholesterol 274.8 mg
Sodium 425 mg17.7%
Total Carbohydrates 99 g33.1%
Dietary Fiber 4.1 g16.5%
Sugars 40 g
Protein 24 g48.5%
Vitamin A 19.8% Vitamin C 1.1%
Calcium 51.8% Iron 26.5%
*Based on a 2000 Calorie diet
Place ricotta cheese in food processor; cover and process until smooth.
Add milk, egg, apple juice concentrate,-butter and vanilla; process until blended.
Add flour, baking powder and nutmeg; pulse just until dry ingredients are moistened.
Drop heaping tablespoonfuls of batter 4 inches apart onto prepared griddle.
Cook 1 to 2 minutes until bubbles appear on surface; turn over with flat spatula.
Continue cooking about 30 seconds or until lightly browned.