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Lemon Ricotta Blueberry Pancakes

 
One serving costs about $1.28

$1.28 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,lacto ovo vegetarian morning meal,brunch,breakfast
spoonacular Score:40%

Spoonacular Score: 40%

 

Lemon Ricotta Blueberry Pancakes is a lacto ovo vegetarian breakfast. This recipe serves 4 and costs $1.28 per serving. One portion of this dish contains about 14g of protein, 9g of fat, and a total of 409 calories. This recipe is liked by 2 foodies and cooks. It is brought to you by Foodista. If you have baking powder, driscoll's blueberries, lemon zest, and a few other ingredients on hand, you can make it. 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. Similar recipes include Lemon Blueberry and Ricotta Pancakes, Lemon Blueberry and Ricotta Pancakes, and Lemon Blueberry and Ricotta Pancakes.

Ingredients

Servings:
3 tsps
3 tsps baking powder
baking powder
1.5 cups
1.5 cups driscoll's blueberries
driscoll's blueberries
3 large
3 large eggs
eggs
0.25 cup
0.25 cup flour
flour
1
1  lemon zest
lemon zest
0.5 cup
0.5 cup 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 driscoll's blueberries
1.5 cups
driscoll's blueberries
3 large eggs
3 large
eggs
0.25 cup flour
0.25 cup
flour
1  lemon zest
1
lemon zest
0.5 cup low fat milk
0.5 cup
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
frying pan
frying pan
whisk
whisk
bowl
bowl
oven
oven
hand mixer
hand mixer
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: $1.28
Ingredient
3 teaspoons baking powder
1.5 cups driscoll's 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
$0.82
$0.04
$0.50
$0.20
$1.15
$0.28
$0.30
$5.12

Nutritional Information

Quickview
409 Calories
14g Protein
9g Total Fat
69g Carbs
4% Health Score
Limit These
Calories
409k
20%

Fat
9g
14%

  Saturated Fat
4g
28%

Carbohydrates
69g
23%

  Sugar
57g
64%

Cholesterol
160mg
53%

Sodium
655mg
29%

Alcohol
0.34g
2%

Get Enough Of These
Protein
14g
28%

Calcium
410mg
41%

Selenium
25µg
36%

Phosphorus
299mg
30%

Vitamin B2
0.4mg
24%

Manganese
0.26mg
13%

Vitamin B12
0.69µg
12%

Folate
44µg
11%

Vitamin K
11µg
11%

Zinc
1mg
11%

Vitamin A
529IU
11%

Iron
1mg
10%

Vitamin B5
0.94mg
9%

Vitamin C
7mg
9%

Vitamin B1
0.13mg
9%

Vitamin D
1µg
8%

Fiber
1g
7%

Potassium
232mg
7%

Vitamin B6
0.13mg
6%

Magnesium
23mg
6%

Vitamin E
0.77mg
5%

Copper
0.1mg
5%

Vitamin B3
0.81mg
4%

covered percent of daily need

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