Meyer Lemon Ricotta Pancakes with Blackberry Compote

If you want to add more lacto ovo vegetarian recipes to your collection, Meyer Lemon Ricotta Pancakes with Blackberry Compote might be a recipe you should try. One portion of this dish contains around 31g of protein, 29g of fat, and a total of 630 calories. For $2.38 per serving, you get a main course that serves 2. 47 people have made this recipe and would make it again. This recipe from Foodista requires ricotta, blackberries, butter, and lemon zest. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 73%, this dish is pretty good. Ricotta Pancakes with Blueberry-Lemon Compote, Blueberry Lemon Ricotta Pancakes with Blackberry Vanilla Syrup, and Lemon Poppy Seed Ricotta Pancakes with Blackberry Sauce are very similar to this recipe.

Servings: 2

 

Ingredients:

3/4 cup all purpose flour

1 6 ounce container fresh blackberries

butter

3 large eggs, separated

1/2 tablespoon granulated sugar

1 1/2 tablespoons granulated sugar

1/2 teaspoon Meyer lemon zest

Zest from 1 Meyer lemon

2 tablespoons Meyer lemon juice (from 1 Meyer lemon)

1 cup ricotta

pinch of salt

1/4 cup water

Equipment:

sauce pan

hand mixer

griddle

whisk

bowl

frying pan

Cooking instruction summary:

  1. In a small saucepan over medium heat, add the blackberries, Meyer lemon zest, sugar, and water.
  2. Stir to combine and cook until the water starts to thicken and the berries lose their shape, stirring occasionally. This should take about 10 minute.
  3. Remove from the heat and set aside.
  4. In a medium bowl, whisk together the ricotta cheese, Meyer lemon zest, juice, sugar and egg yolks.
  5. Gradually stir in the flour until just combined.
  6. Using a stand or hand mixer, whisk the egg whites with a pinch of salt until stiff peaks are formed.
  7. Take a large spoonful of the eggs whites and stir it into the batter. With the remaining eggs whites, fold in half, slowly turning the bowl while you fold. It is fine if there are some white streaks left in the batter before you add the second half. Fold in the remaining eggs white and set the batter aside while you heat up a griddle or non-stick pan on medium heat.
  8. Add some butter to the pre-heated pan, and swirl to coat.
  9. Add about a 1/4 cup of batter and cook until bubbles start to form on the top and the edges begin to brown slightly.
  10. Flip the pancakes and cook for an additional minute.
  11. Remove and keep warm, while you repeat with the remaining batter.
  12. Serve the pancakes with the blackberry compote and if you like a little pure maple syrup.

 

Step by step:


1. In a small saucepan over medium heat, add the blackberries, Meyer lemon zest, sugar, and water.Stir to combine and cook until the water starts to thicken and the berries lose their shape, stirring occasionally. This should take about 10 minute.

2. Remove from the heat and set aside.In a medium bowl, whisk together the ricotta cheese, Meyer lemon zest, juice, sugar and egg yolks.Gradually stir in the flour until just combined.Using a stand or hand mixer, whisk the egg whites with a pinch of salt until stiff peaks are formed.Take a large spoonful of the eggs whites and stir it into the batter. With the remaining eggs whites, fold in half, slowly turning the bowl while you fold. It is fine if there are some white streaks left in the batter before you add the second half. Fold in the remaining eggs white and set the batter aside while you heat up a griddle or non-stick pan on medium heat.

3. Add some butter to the pre-heated pan, and swirl to coat.

4. Add about a 1/4 cup of batter and cook until bubbles start to form on the top and the edges begin to brown slightly.Flip the pancakes and cook for an additional minute.

5. Remove and keep warm, while you repeat with the remaining batter.

6. Serve the pancakes with the blackberry compote and if you like a little pure maple syrup.


Nutrition Information:

Quickview
615k Calories
29g Protein
28g Total Fat
61g Carbs
17% Health Score
Limit These
Calories
615k
31%

Fat
28g
43%

  Saturated Fat
15g
95%

Carbohydrates
61g
21%

  Sugar
17g
19%

Cholesterol
352mg
117%

Sodium
268mg
12%

Get Enough Of These
Protein
29g
59%

Selenium
57µg
82%

Vitamin B2
0.85mg
50%

Manganese
0.9mg
45%

Phosphorus
415mg
42%

Folate
160µg
40%

Vitamin C
28mg
34%

Calcium
336mg
34%

Vitamin B1
0.44mg
29%

Vitamin A
1261IU
25%

Iron
4mg
25%

Fiber
6g
25%

Zinc
3mg
21%

Vitamin B5
1mg
19%

Vitamin B12
1µg
18%

Vitamin K
18µg
18%

Vitamin B3
3mg
18%

Copper
0.3mg
15%

Vitamin E
2mg
14%

Magnesium
51mg
13%

Potassium
443mg
13%

Vitamin D
1µg
12%

Vitamin B6
0.24mg
12%

covered percent of daily need
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