Heat up the griddle for a sweet (or savoury) at-home brunch. Tip: If using regular ricotta, press through fine strainer before using.
- Portion size 16 servings
- Credits : Canadian Living Magazine
Ingredients
Method
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.
Nutritional facts Per pancake: about
- Sodium 140 mg
- Protein 4 g
- Calories 131.0
- Total fat 7 g
- Potassium 63 mg
- Cholesterol 26 mg
- Saturated fat 3 g
- Total carbohydrate 14 g
%RDI
- Iron 5.0
- Folate 13.0
- Calcium 4.0
- Vitamin A 5.0
- Vitamin C 3.0
