Strawberry Lemon Ricotta Pancakes

If you want to add more lacto ovo vegetarian recipes to your recipe box, Strawberry Lemon Ricotta Pancakes might be a recipe you should try. One serving contains 679 calories, 14g of protein, and 12g of fat. For $2.06 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 4. 3032 people have tried and liked this recipe. It is perfect for Mother's Day. A mixture of lemon zest, sugar, eggs, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 35 minutes. It works well as a budget friendly side dish. It is brought to you by Taste and Tell Blog. With a spoonacular score of 64%, this dish is pretty good. If you like this recipe, you might also like recipes such as Strawberry Lemon Ricotta Poppy Seed Pancakes, Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries, and Ricotta Pancakes with Strawberry Maple Syrup.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 15 minutes

 

Ingredients:

3/4 cup all purpose flour

1 teaspoon baking powder

2 beaten eggs

1/2 teaspoon ground nutmeg

1/4 teaspoon lemon juice

zest from 1 lemon

1/2 cup milk

1 cup ricotta cheese

1/2 teaspoon salt

4 cups fresh strawberries, diced

2 cups sugar

Equipment:

bowl

griddle

food processor

blender

frying pan

Cooking instruction summary:

In a large bowl, combine the flour, baking powder, salt and nutmeg. In another bowl, combine the eggs, ricotta cheese, milk, sugar, lemon zest and lemon juice. Dump the wet ingredients into the dry ingredients and stir just until combined.Heat a griddle over medium heat and lightly grease. Pour about 1/3 cup of the batter onto the griddle and cook until bubbly. Flip and cook until the pancake is golden.Process the strawberries in a food processor or blender until smooth. Pour through a wire mesh to remove all the seeds.Combine the strawberry puree, sugar and lemon juice in a pan over low heat until the sugar dissolves. Bring to a boil, then reduce the heat and cook for 5 minutes. If foam forms on the top, use a spoon to skim it off. Remove from the heat and cool.

 

Step by step:


1. In a large bowl, combine the flour, baking powder, salt and nutmeg. In another bowl, combine the eggs, ricotta cheese, milk, sugar, lemon zest and lemon juice. Dump the wet ingredients into the dry ingredients and stir just until combined.

2. Heat a griddle over medium heat and lightly grease.

3. Pour about 1/3 cup of the batter onto the griddle and cook until bubbly. Flip and cook until the pancake is golden.Process the strawberries in a food processor or blender until smooth.

4. Pour through a wire mesh to remove all the seeds.

5. Combine the strawberry puree, sugar and lemon juice in a pan over low heat until the sugar dissolves. Bring to a boil, then reduce the heat and cook for 5 minutes. If foam forms on the top, use a spoon to skim it off.

6. Remove from the heat and cool.


Nutrition Information:

Quickview
678k Calories
14g Protein
11g Total Fat
133g Carbs
8% Health Score
Limit These
Calories
678k
34%

Fat
11g
18%

  Saturated Fat
6g
41%

Carbohydrates
133g
44%

  Sugar
108g
121%

Cholesterol
116mg
39%

Sodium
390mg
17%

Get Enough Of These
Protein
14g
28%

Vitamin C
86mg
105%

Manganese
0.74mg
37%

Selenium
25µg
37%

Phosphorus
295mg
30%

Vitamin B2
0.44mg
26%

Calcium
247mg
25%

Folate
97µg
24%

Vitamin B1
0.25mg
17%

Fiber
3g
15%

Potassium
487mg
14%

Iron
2mg
14%

Vitamin B3
2mg
10%

Zinc
1mg
10%

Magnesium
37mg
9%

Vitamin A
460IU
9%

Vitamin B12
0.54µg
9%

Vitamin B5
0.87mg
9%

Vitamin B6
0.16mg
8%

Copper
0.15mg
8%

Vitamin D
0.96µg
6%

Vitamin E
0.76mg
5%

Vitamin K
4µg
4%

covered percent of daily need
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