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Meyer Lemon Ricotta Pancakes with Blackberry Compote

 
One serving costs about $2.38

$2.38 per serving

47 people like this recipe

47 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 vegetarian,lacto ovo vegetarian lunch,main course,main dish,dinner
spoonacular Score:75%

Spoonacular Score: 75%

 

Meyer Lemon Ricotta Pancakes with Blackberry Compote is a lacto ovo vegetarian morn meal. This recipe serves 2 and costs $2.28 per serving. One serving contains 603 calories, 28g of protein, and 27g of fat. 48 people were impressed by this recipe. If you have lemon zest, lemon zest, ricotta, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 72%, this dish is solid. Ricotta Pancakes with Blueberry-Lemon Compote, Lemon Poppy Seed Ricotta Pancakes with Blackberry Sauce, and Blueberry Lemon Ricotta Pancakes with Blackberry Vanilla Syrup are very similar to this recipe.

Ingredients

Servings:
0.75 cups
0.75 cups all purpose flour
all purpose flour
6 oz
6 oz fresh blackberries
fresh blackberries
some
some butter
butter
3 large
3 large eggs
eggs
0.5 Tbsps
0.5 Tbsps granulated sugar
granulated sugar
1.5 Tbsps
1.5 Tbsps granulated sugar
granulated sugar
0.5 tsps
0.5 tsps lemon zest
lemon zest
1
1  lemon zest
lemon zest
2 Tbsps
2 Tbsps meyer lemon juice
meyer lemon juice
1 cup
1 cup ricotta
ricotta
1 pinch
1 pinch salt
salt
0.25 cups
0.25 cups water
water
0.75 cups all purpose flour
0.75 cups
all purpose flour
6 oz fresh blackberries
6 oz
fresh blackberries
some butter
some
butter
3 large eggs
3 large
eggs
0.5 Tbsps granulated sugar
0.5 Tbsps
granulated sugar
1.5 Tbsps granulated sugar
1.5 Tbsps
granulated sugar
0.5 tsps lemon zest
0.5 tsps
lemon zest
1  lemon zest
1
lemon zest
2 Tbsps meyer lemon juice
2 Tbsps
meyer lemon juice
1 cup ricotta
1 cup
ricotta
1 pinch salt
1 pinch
salt
0.25 cups water
0.25 cups
water

Equipment

hand mixer
hand mixer
sauce pan
sauce pan
griddle
griddle
whisk
whisk
bowl
bowl
frying pan
frying pan
hand mixer
hand mixer
sauce pan
sauce pan
griddle
griddle
whisk
whisk
bowl
bowl
frying pan
frying pan


Instructions

  1. In a small saucepan over medium heat, add the blackberries, Meyer lemon zest, sugar, and water.
  2. Stir to combine and cook until the water starts to thicken and the berries lose their shape, stirring occasionally. This should take about 10 minute.
  3. Remove from the heat and set aside.
  4. In a medium bowl, whisk together the ricotta cheese, Meyer lemon zest, juice, sugar and egg yolks.
  5. Gradually stir in the flour until just combined.
  6. Using a stand or hand mixer, whisk the egg whites with a pinch of salt until stiff peaks are formed.
  7. Take a large spoonful of the eggs whites and stir it into the batter. With the remaining eggs whites, fold in half, slowly turning the bowl while you fold. It is fine if there are some white streaks left in the batter before you add the second half. Fold in the remaining eggs white and set the batter aside while you heat up a griddle or non-stick pan on medium heat.
  8. Add some butter to the pre-heated pan, and swirl to coat.
  9. Add about a 1/4 cup of batter and cook until bubbles start to form on the top and the edges begin to brown slightly.
  10. Flip the pancakes and cook for an additional minute.
  11. Remove and keep warm, while you repeat with the remaining batter.
  12. Serve the pancakes with the blackberry compote and if you like a little pure maple syrup.

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

Price Breakdown

Cost per Serving: $3.99
Ingredient
¾ cups all purpose flour
6 ounces fresh blackberries
some butter
3 larges eggs
1.5 tablespoons granulated sugar
½ teaspoons lemon zest
1 lemon zest
2 tablespoons meyer lemon juice
1 cup ricotta
Price
$0.12
$1.51
$0.09
$0.93
$0.02
$0.08
$0.50
$0.36
$4.37
$7.98

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • 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.

  • 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

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

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • 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).

  • 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.

  • get more cooking tips

Green Tips

  • 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.

Disclaimer

Nutritional Information

Quickview
630 Calories
30g Protein
29g Total Fat
61g Carbs
17% Health Score
Limit These
Calories
630
32%

Fat
29g
45%

  Saturated Fat
15g
97%

Carbohydrates
61g
21%

  Sugar
17g
19%

Cholesterol
389mg
130%

Sodium
283mg
12%

Get Enough Of These
Protein
30g
61%

Selenium
60µg
86%

Vitamin B2
0.89mg
52%

Manganese
0.9mg
45%

Phosphorus
434mg
43%

Folate
165µg
41%

Calcium
341mg
34%

Vitamin C
28mg
34%

Vitamin B1
0.44mg
29%

Vitamin A
1316IU
26%

Iron
4mg
26%

Fiber
6g
25%

Zinc
3mg
22%

Vitamin B5
2mg
20%

Vitamin B12
1µg
20%

Vitamin K
18µg
18%

Vitamin B3
3mg
18%

Copper
0.31mg
15%

Vitamin E
2mg
15%

Vitamin D
2µg
13%

Magnesium
52mg
13%

Potassium
456mg
13%

Vitamin B6
0.26mg
13%

covered percent of daily need

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