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Photo:Photographer: Fred Hardy II, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keely
Photographer: Fred Hardy II, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keely
Active Time:25 minsTotal Time:25 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:25 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cupall-purpose flour½cupwhole-wheat flour2tablespoonsgranulated sugar1 ½teaspoonsbaking powder⅛teaspoonsalt¾cuppart-skim ricotta cheese½cupbuttermilk2large eggs1tablespooncanola oil1teaspoonvanilla extract2teaspoonsgrated lemon zest, plus more for garnish1tablespoonlemon juiceMaple syrup for serving
Cook Mode(Keep screen awake)
Ingredients
½cupall-purpose flour
½cupwhole-wheat flour
2tablespoonsgranulated sugar
1 ½teaspoonsbaking powder
⅛teaspoonsalt
¾cuppart-skim ricotta cheese
½cupbuttermilk
2large eggs
1tablespooncanola oil
1teaspoonvanilla extract
2teaspoonsgrated lemon zest, plus more for garnish
1tablespoonlemon juice
Maple syrup for serving
DirectionsWhisk all-purpose flour, whole-wheat flour, sugar, baking powder and salt together in a large bowl.Photographer: Fred Hardy II, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine KeelyWhisk ricotta, buttermilk, eggs, oil, vanilla, lemon zest and lemon juice together in a small bowl until smooth. Add the ricotta mixture to the flour mixture, stirring just until combined.Photographer: Fred Hardy II, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine KeelyCoat a large nonstick skillet or griddle with cooking spray and heat over medium heat. Dollop about 1/4 cup batter per pancake into the pan (about 3 pancakes per batch). Cook until the edges are dry and bubbles begin to form on the surface, 2 to 3 minutes. Flip and cook until golden brown, 2 to 3 minutes. Transfer to a plate and keep warm. Repeat the process with the remaining batter, reducing heat as needed if the pancakes are browning too quickly. Garnish with lemon zest and/or serve with maple syrup, if desired.Photographer: Fred Hardy II, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine KeelyOriginally appeared: EatingWell.com, October 2022
Directions
Whisk all-purpose flour, whole-wheat flour, sugar, baking powder and salt together in a large bowl.Photographer: Fred Hardy II, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine KeelyWhisk ricotta, buttermilk, eggs, oil, vanilla, lemon zest and lemon juice together in a small bowl until smooth. Add the ricotta mixture to the flour mixture, stirring just until combined.Photographer: Fred Hardy II, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine KeelyCoat a large nonstick skillet or griddle with cooking spray and heat over medium heat. Dollop about 1/4 cup batter per pancake into the pan (about 3 pancakes per batch). Cook until the edges are dry and bubbles begin to form on the surface, 2 to 3 minutes. Flip and cook until golden brown, 2 to 3 minutes. Transfer to a plate and keep warm. Repeat the process with the remaining batter, reducing heat as needed if the pancakes are browning too quickly. Garnish with lemon zest and/or serve with maple syrup, if desired.Photographer: Fred Hardy II, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keely
Whisk all-purpose flour, whole-wheat flour, sugar, baking powder and salt together in a large bowl.
Whisk ricotta, buttermilk, eggs, oil, vanilla, lemon zest and lemon juice together in a small bowl until smooth. Add the ricotta mixture to the flour mixture, stirring just until combined.
Coat a large nonstick skillet or griddle with cooking spray and heat over medium heat. Dollop about 1/4 cup batter per pancake into the pan (about 3 pancakes per batch). Cook until the edges are dry and bubbles begin to form on the surface, 2 to 3 minutes. Flip and cook until golden brown, 2 to 3 minutes. Transfer to a plate and keep warm. Repeat the process with the remaining batter, reducing heat as needed if the pancakes are browning too quickly. Garnish with lemon zest and/or serve with maple syrup, if desired.
Originally appeared: EatingWell.com, October 2022
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Nutrition Facts(per serving)281Calories10gFat34gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
