Lemon Ricotta Pancakes with Berry Compote
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 479 |
| pro | 13 g |
| total fat | 19 g |
| sat. fat | 9 g |
| carb | 66 g |
| fibre | 5 g |
| chol | 84 mg |
| sodium | 650 mg |
| potassium | 353 mg |
| % RDI: | - |
| calcium | 22 |
| iron | 21 |
| vit A | 16 |
| vit C | 60 |
| folate | 55 |
Loaded with blueberries and topped with compote, there's no need to add calorie-laden butter or syrup to these pancakes.
Ingredients
- 1-1/2 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup extra-smooth ricotta cheese
- 1 egg
- 1-1/2 cups milk
- 1/4 cup butter, melted
- 2 tsp grated lemon rind
- 1 cup wild blueberries or cultivated blueberries
- Berry Compote:
- 1 cup sliced strawberries
- 1/2 cup wild blueberries or cultivated blueberries
- 1/2 cup raspberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
Preparation
Berry Compote: In bowl, combine strawberries, blueberries, raspberries, sugar and lemon juice. Set aside.
In large bowl, whisk together flour, sugar, baking powder and salt.
Press ricotta through fine sieve into separate bowl. Whisk in egg, milk, butter and lemon rind. Pour over dry ingredients, stirring just until moistened. Fold in blueberries.
Brush large nonstick skillet with vegetable oil; heat over medium heat. Using 1/4 cup (50 mL) batter per pancake, pour in batter, spreading to form 5-inch (12 cm) circle.
Cook until bubbles break on top but do not fill in, about 1-1/2 minutes. Turn and cook until bottom is golden, 1 to 2 minutes. Serve with berry compote.
In large bowl, whisk together flour, sugar, baking powder and salt.
Press ricotta through fine sieve into separate bowl. Whisk in egg, milk, butter and lemon rind. Pour over dry ingredients, stirring just until moistened. Fold in blueberries.
Brush large nonstick skillet with vegetable oil; heat over medium heat. Using 1/4 cup (50 mL) batter per pancake, pour in batter, spreading to form 5-inch (12 cm) circle.
Cook until bubbles break on top but do not fill in, about 1-1/2 minutes. Turn and cook until bottom is golden, 1 to 2 minutes. Serve with berry compote.
Source : Canadian Living Magazine: July 2009
- Keywords : Breakfast; Brunch; Skillet; Blueberries; Raspberries; Flour; Ricotta; Eggs; Lemons;
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