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Lemon Ricotta Pancakes with Fresh Berries
Lemon Ricotta Pancakes with Fresh Berries

Lemon Ricotta Pancakes with Fresh Berries
Fluffy pancakes infused with lemon zest, served with a medley of fresh berries.
Lemon Ricotta Pancakes with Fresh Berries
Ingredients:
1
Servings
  • 250
    g
     ricotta cheese
  • 2
    item
     egg
  • 1
    item
     lemon
  • 150
    g
     whole wheat flour
  • 1
    tsp
     baking powder
  • 250
    ml
     milk
  • 2
    tbsp
     honey
  • 150
    g
     mixed berries
Preparation Time: 30 minutes
Lemon Ricotta Pancakes with Fresh Berries
Instructions:
  1. In a bowl, mix ricotta cheese, eggs, and the zest of one lemon until smooth.
  2. Add flour and baking powder to the mixture and stir until combined.
  3. Gradually add milk to achieve a batter consistency.
  4. Heat a non-stick pan over medium heat and pour small amounts of batter to form pancakes.
  5. Cook until bubbles form on the surface, then flip and cook until golden brown.
  6. Serve pancakes topped with honey and fresh mixed berries.
Nutrition Per Serving 850 g Per 100g
Energy 764 kcal 90 kcal
Protein 34 g 4.0 g
Fibre 8 g 0.9 g
Salt 1 g 0.1 g
Sugar 28 g 3.3 g
Carbohydrates 110 g 12.9 g
Fat 22 g 2.6 g
  • 250
    g
     ricotta cheese
  • 2
    item
     egg
  • 1
    item
     lemon
  • 150
    g
     whole wheat flour
  • 1
    tsp
     baking powder
  • 250
    ml
     milk
  • 2
    tbsp
     honey
  • 150
    g
     mixed berries
1
Servings
0

In a bowl, mix ricotta cheese, eggs, and the zest of one lemon until smooth.

Add flour and baking powder to the mixture and stir until combined.

Gradually add milk to achieve a batter consistency.

Heat a non-stick pan over medium heat and pour small amounts of batter to form pancakes.

Cook until bubbles form on the surface, then flip and cook until golden brown.

Serve pancakes topped with honey and fresh mixed berries.

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