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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Lemon Ricotta Blueberry Pancakes

 
One serving costs about $1.3

$1.30 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,lacto ovo vegetarian side dish
spoonacular Score:32%

Spoonacular Score: 32%

 

Lemon Ricotta Blueberry Pancakes might be just the morn meal you are searching for. This vegetarian recipe serves 4 and costs $1.25 per serving. One serving contains 407 calories, 13g of protein, and 9g of fat. Only a few people made this recipe, and 1 would say it hit the spot. Head to the store and pick up vanillan extract, part-skim ricotta, salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 35%. This score is rather bad. Try Lemon Blueberry and Ricotta Pancakes, Lemon-Ricotta Blueberry Pancakes, and Lemon Ricotta Pancakes with Blueberry Sauce for similar recipes.

Ingredients

Servings:
3 tsps
3 tsps baking powder
baking powder
1.5 cups
1.5 cups blueberries
blueberries
3 large
3 large eggs
eggs
0.25 cups
0.25 cups flour
flour
1
1  lemon zest
lemon zest
0.5 cups
0.5 cups low fat milk
low fat milk
1 cup
1 cup part-skim ricotta
part-skim ricotta
some
some salt
salt
1 cup
1 cup sugar
sugar
1 tsp
1 tsp vanilla extract
vanilla extract
3 tsps baking powder
3 tsps
baking powder
1.5 cups blueberries
1.5 cups
blueberries
3 large eggs
3 large
eggs
0.25 cups flour
0.25 cups
flour
1  lemon zest
1
lemon zest
0.5 cups low fat milk
0.5 cups
low fat milk
1 cup part-skim ricotta
1 cup
part-skim ricotta
some salt
some
salt
1 cup sugar
1 cup
sugar
1 tsp vanilla extract
1 tsp
vanilla extract

Equipment

hand mixer
hand mixer
griddle
griddle
frying pan
frying pan
whisk
whisk
bowl
bowl
oven
oven
hand mixer
hand mixer
griddle
griddle
frying pan
frying pan
whisk
whisk
bowl
bowl
oven
oven


Instructions

  1. Preheat oven to 200F.
  2. Whisk flour, sugar, baking powder and salt in a medium bowl until well combined. Set aside. In a separate large bowl, whisk together ricotta, egg yolks, milk, lemon zest and vanilla. Stir flour mixture into egg mixture just until combined.
  3. Beat egg whites with an electric mixer at high speed until soft peaks form. Gently fold beaten egg whites into pancake mixture just until blended.
  4. Lightly grease a large nonstick griddle or skillet over medium heat. Pour heaping 1/4 cup batter onto griddle and spread to make about 4-inch pancake. Drop about 10 blueberries onto each pancake. Cook 3 minutes, or until edges are dry and bottom is golden. Flip pancake and cook 2 to 3 minutes longer or until lightly golden on both sides. Adjust heat as needed to prevent burning. Place pancakes on a heatproof platter and keep warm in oven. Repeat with remaining batter and blueberries. Garnish with additional blueberries if desired.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.30
Ingredient
3 teaspoons baking powder
1.5 cups blueberries
3 larges eggs
¼ cups flour
1 lemon zest
½ cups low fat milk
1 cup part-skim ricotta
1 cup sugar
1 teaspoon vanilla extract
Price
$0.09
$1.74
$0.93
$0.04
$0.50
$0.20
$1.14
$0.28
$0.30
$5.22

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • An average lemon yields about one tablespoon of lemon zest. If you're using a bunch of lemons to make lemonade or something, zest them first and freeze the zest for later.

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • Rumor has it you can freeze whole lemons and grate them while still frozen whenever you want to pump up the lemon flavor in a dish. Next time you have some lemons not getting used, give it a try (and let us know how it goes).

  • If you find that you're always missing lemon zest, purchase lemon extract and substitute a 1/2 teaspoon extract for every tablespoon zest.

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

  • Please enjoy blueberries during the summer months when they are in season. Eating blueberries in winter means you're eating fruit that has either been transported a long distance or that has been grow in a greenhouse. Either way, their production is far from environmentally friendly, and you probably aren't doing your wallet any favors either. If you want blueberries in winter, buy them frozen!

Disclaimer

Nutritional Information

Quickview
418 Calories
14g Protein
9g Total Fat
70g Carbs
5% Health Score
Limit These
Calories
418
21%

Fat
9g
15%

  Saturated Fat
4g
29%

Carbohydrates
70g
24%

  Sugar
57g
64%

Cholesterol
178mg
60%

Sodium
348mg
15%

Alcohol
0.34g
2%

Get Enough Of These
Protein
14g
29%

Phosphorus
446mg
45%

Selenium
27µg
39%

Calcium
365mg
37%

Vitamin B2
0.44mg
26%

Potassium
538mg
15%

Manganese
0.28mg
14%

Folate
47µg
12%

Vitamin B12
0.7µg
12%

Zinc
1mg
11%

Vitamin A
554IU
11%

Vitamin K
11µg
11%

Iron
1mg
10%

Vitamin B5
1mg
10%

Vitamin C
7mg
9%

Vitamin D
1µg
8%

Vitamin B1
0.12mg
8%

Fiber
1g
7%

Vitamin B6
0.13mg
7%

Magnesium
23mg
6%

Vitamin E
0.82mg
5%

Copper
0.1mg
5%

Vitamin B3
0.81mg
4%

covered percent of daily need

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