Blueberry Ricotta Pancakes
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Blueberry Ricotta Pancakes
Photography by Yvonne Duivenvoorden
This recipe makes 16 pancakes servings
Nutritional Info |
|
|---|---|
| Per pancake: about | - |
| cal | 131131 cal |
| pro | 4 g4g pro |
| total fat | 7 g7g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 14 g14g carb |
| fibre | 1 g1g fibre |
| chol | 26 mg26mg chol |
| sodium | 140 mg140mg sodium |
| potassium | 63 mg63mg potassium |
| % RDI: | - |
| calcium | 44 calcium |
| iron | 55 iron |
| vit A | 55 vit A |
| vit C | 33 vit C |
| folate | 1313 folate |
- Preparation time: 10 minutes
- Cook time : 20 minutes
- Total time : PT30M
If using regular ricotta, press through fine strainer before using.
Ingredients
- 1-1/2 cups all-purpose flour 1-1/2 cups all-purpose flour
- 3 tbsp granulated sugar 3 tbsp granulated sugar
- 1 tsp baking soda 1 tsp baking soda
- 1/4 tsp baking powder 1/4 tsp baking powder
- 1/4 tsp salt 1/4 tsp salt
- 3/4 cup extra-smooth ricotta cheese 3/4 cup extra-smooth ricotta cheese
- 1 egg 1 egg
- 1 cup milk 1 cup milk
- 1/4 cup unsalted butter , melted1/4 cup unsalted butter, melted
- 1-1/2 tsp finely grated lemon rind 1-1/2 tsp finely grated lemon rind
- 3 tbsp lemon juice 3 tbsp lemon juice
- 1 cup fresh blueberries 1 cup fresh blueberries
- 2 tbsp vegetable oil 2 tbsp vegetable oil
Preparation
In large bowl, whisk together flour, sugar, baking soda, baking powder and salt.
Place ricotta in bowl; whisk in egg, milk, butter, lemon rind and lemon juice; pour over dry ingredients, stirring just until moistened. Fold in blueberries.
Heat large nonstick skillet over medium heat; brush with some of the oil. Pour in about 1/4 cup (60 mL) batter for each pancake, brushing skillet with remaining oil as necessary; cook until underside is golden and bubbles break on top but do not fill in, about 2 minutes. Turn and cook until underside is golden, 30 to 60 seconds.
Place ricotta in bowl; whisk in egg, milk, butter, lemon rind and lemon juice; pour over dry ingredients, stirring just until moistened. Fold in blueberries.
Heat large nonstick skillet over medium heat; brush with some of the oil. Pour in about 1/4 cup (60 mL) batter for each pancake, brushing skillet with remaining oil as necessary; cook until underside is golden and bubbles break on top but do not fill in, about 2 minutes. Turn and cook until underside is golden, 30 to 60 seconds.
Source : Canadian Living Magazine: June 2010
- Keywords : Brunch; Flour; Ricotta; Eggs; Milk; Blueberries; Skillet; 200 calories;
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