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Рецепт Lemon Ricotta Pancakes

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2 голоса | 8190 визитов

These are light, fluffy and good enough to eat without any toppings at all. Great for a weekend breakfast, they also freeze and reheat well.

Adapted from a post on Ideas in Food, further taken from Nigella Lawson.

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Приготовление:
Порций: 4 servings
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Ингредиенты

Cost per serving $0.23 view details
  • 3 eggs, separated
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • zest of a large lemon, finely chopped, about 3 tsp
  • 1 teaspoon vanilla
  • 8oz ricotta cheese
  • 1/3 cup all-purpose flour

Инструкции

  1. In a large bowl, whisk yolks together with sugar, salt, lemon zest and vanilla.
  2. Add ricotta cheese and stir to blend.
  3. Fold in flour. (Batter can be made in advance up to this point and finished just before cooking.)
  4. In a second bowl, whisk whites until they are light and frothy, not quite to soft peak.
  5. Fold the whipped egg whites into the batter until well blended.
  6. Ladle the batter onto a medium hot griddle. (2 ounces makes a nicely sized pancake, not too big or too small. I've been scooping out the batter with a 1/4 cup measure, then spreading it out a bit - this batter is not "runny").
  7. When bubbles form on top and pancake bottoms are golden brown, flip cakes and cook until browned on the bottom.

Nutrition Facts

Amount Per Serving %DV
Serving Size 108g
Recipe makes 4 servings
Calories 201  
Calories from Fat 84 42%
Total Fat 9.3g 12%
Saturated Fat 4.79g 19%
Trans Fat 0.0g  
Cholesterol 163mg 54%
Sodium 396mg 17%
Potassium 122mg 3%
Total Carbs 16.95g 5%
Dietary Fiber 0.3g 1%
Sugars 6.87g 5%
Protein 11.65g 19%
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