Lemon Ricotta Pancakes

• 分量: 6 servings
• 調理時間: 10 minutes
• 総時間: 25 minutes

材料

1 1/2 cups (214g) all-purpose flour (scoop and level to measure)

3 1/2 Tbsp (46g) granulated sugar

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 cup (236ml) milk

3/4 cup (180g) ricotta (low-fat or whole)

3 large eggs

1 tsp vanilla extract

1 - 2 Tbsp lemon zest (depending on how lemony you want them)

1/4 cup (60ml) fresh lemon juice

1 Tbsp (14g) butter, (melted)

手順

Preheat an electric griddle to moderately-high heat (or us a non-stick skillet set over medium heat).

In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda and salt for 20 seconds.

Make a well in center of flour mixture and set aside.

In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended.

Add butter, lemon zest and lemon juice to milk mixture and blend until combined (it will curdle a little, that's fine).

Immediately pour milk mixture into flour mixture and whisk just to combined (batter should be slightly lumpy).

Pour 1/3 cup batter onto buttered griddle or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown.

Serve warm dusted with powdered sugar if desired and drizzled with maple or berry syrup.

栄養

• カロリー: 375 kcal
• 脂肪総量: 9 g
• 飽和脂肪: 4 g
• コレステロール: 105 mg
• ナトリウム: 341 mg
• 炭水化物総量: 58 g
• 食物繊維: 1 g
• 糖質総量: 11 g
• タンパク質: 10 g