Ricotta Pancakes Recipe Video

Summary

Preparation Time20 MinCooking Time15 Min
Ready In35 MinDifficulty LevelEasy
Health IndexJust EnjoyServings6
CuisineCourse
TasteMethod
Main IngredientHealthy

Ingredients

 All purpose flour1⁄2 Cup (8 tbs)
 Lemon zest1 Teaspoon
 Walnut1⁄2 Cup (8 tbs), coarsely chopped
 Baking powder1 Teaspoon
 Dry cranberries1⁄3 Cup (5.33 tbs)
 Raisin1⁄3 Cup (5.33 tbs)
 Ricotta cheese1 Pound
 Lemon juice1 Teaspoon
 Sugar3 Tablespoon
 Eggs4
 Vanilla extarct1 Teaspoon
 Coconut oil/Butter1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

Calories 432 Calories from Fat 241

% Daily Value*

Total Fat 28 g42.8%

Saturated Fat 15.6 g78.2%

Trans Fat 0 g

Cholesterol 179.5 mg

Sodium 177.8 mg7.4%

Total Carbohydrates 33 g11%

Dietary Fiber 1.7 g6.7%

Sugars 18.6 g

Protein 15 g30.8%

Vitamin A 10% Vitamin C 3%

Calcium 25.2% Iron 10.8%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a small bowl, combine walnut, cranberries, raisins, flour, lemon zest, and baking powder. Mix.
2. In a separate bowl, add ricotta, eggs, lemon juice, vanilla extract, and sugar. Mix until creamy.
3. Add dry ingredients into wet, and mix to incorporate.
4. Place skillet on medium high heat, and pour 1 tablespoon oil in it.
5. Spoon batter in skillet, and cook pancake for about 2 minutes per side or until golden brown.
6. Fry pancake in batches, and pour oil between batches.

SERVING
7. Serve pancake with maple syrup.

TIPS
You may add any kind of nut as per your choice.
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