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:
covered percent of daily need
