Lemon Ricotta Pancakes with Blueberry Syrup

Lemon Ricotta Pancakes with Blueberry Syrup

Lemon Ricotta Pancakes with Blueberry Syrup

By Honest Cooking
30 minutes

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Details
  • Servings:   10
  • Calories:   198
  • Protein:   6g
  •  
  • Fiber:   1g
  • Sugar:   21g
  • Carb Total:   30g
  •  
  • Trans Fat:   1g
  • Saturated:   4g
  • Fat Total:   7g
  •  
  • Diet:   Balanced, Low-Sodium
  • Meal:   breakfast
  • Dish:   pancake
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Cuisine
  • american
Comments
Ingredients
  • 4 large eggs, separated
  • 1⅓ cups ricotta
  • 2 tablespoons sugar
  • 1½ tablespoons freshly grated lemon zest
  • ½ cup all-purpose flour
  • Melted butter for brushing the griddle
  • 1 cup frozen blueberries (fresh would work if you have them)
  • ½ cup maple syrup
  • ¼ cup honey
  • 2 tablespoons fresh lemon juice
Instructions

Lemon Ricotta Pancakes with Blueberry Syrup serves 10 original recipe by Honest Cooking.

View original preparation instructions

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