LEMON-RASPBERRY RICOTTA PANCAKES
I was raised in a home where stacks of freshly cooked pancakes were the norm every Sunday morning. I keep the tradition alive, making pancakes with almond milk, ricotta and raspberries. -Anita Archibald, Richmond Hill, Ontario
Provided by Taste of Home
Time 30m
Yield 24 pancakes.
Number Of Ingredients 13
Steps:
- In a large bowl, whisk flour, sugar, baking powder, salt and cinnamon. In another bowl, whisk almond milk, ricotta, egg yolks, lemon zest, lemon juice and extract until blended. Add to dry ingredients, stirring just until moistened. In a clean small bowl, beat egg whites until stiff but not dry. Fold into batter. Gently stir in raspberries., Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with whipped cream, syrup and additional raspberries.
Nutrition Facts : Calories 203 calories, Fat 5g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 254mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
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Nisal Ranthilaka
[email protected]These pancakes are a bit more time-consuming to make than regular pancakes, but they're definitely worth the effort.
Jackie Easley
[email protected]I'm not a huge fan of lemon, but I really enjoyed these pancakes. The lemon flavor was subtle and the raspberry flavor really shone through.
Kit Kumari
[email protected]These pancakes are a great way to get your kids to eat fruit. My kids loved the lemon and raspberry flavors.
G Panra
[email protected]I've never made pancakes with ricotta cheese before, but I'm so glad I tried this recipe. The ricotta cheese made the pancakes so light and fluffy.
Hassan Prince
[email protected]I made these pancakes for breakfast and they were the perfect way to start my day. They were so light and fluffy, and the lemon and raspberry flavors were so refreshing.
Debbie Wiley
[email protected]These pancakes are a great way to use up leftover ricotta cheese.
Emeline Monica Ross
[email protected]I added a little bit of vanilla extract to the batter and it really enhanced the flavor of the pancakes.
M Awais awais
[email protected]I followed the recipe exactly and the pancakes turned out perfectly. They were so light and fluffy, and the lemon and raspberry flavors were amazing.
Saqib niazi
[email protected]These pancakes are delicious! The lemon and raspberry flavors really shine through.
Emon Uddin
[email protected]I made these pancakes for my kids and they loved them! They're so easy to make and they're a great way to get your kids to eat fruit.
Baselst Tamrat
[email protected]These pancakes are the perfect way to start your day. They're light, fluffy, and packed with flavor.
Mn Manik
[email protected]I love the combination of lemon and raspberry in these pancakes. It's so refreshing and summery.
Mgo Poladian
[email protected]I've made these pancakes twice now and they're always a success! They're so easy to make and they taste amazing.
H I J A B Z A H R A
[email protected]These pancakes were a huge hit with my family! The lemon and raspberry flavors were perfectly balanced, and the ricotta cheese made them so light and fluffy.