Check out our Lemon-Ricotta Pancakes today! Starting with a pancake mix makes it easy to make our scrumptious Lemon-Ricotta Pancakes.
What You Need
Original recipe yields 7 servings
1 cup pancake mix
1/4 cup sugar
3 egg s
1/3 cup milk
1 tsp. zest and 2 Tbsp. juice from 1 lemon
1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
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Let's Make It
Combine pancake mix and sugar.
Whisk eggs, milk, lemon zest and juice in medium bowl until blended. Stir in ricotta, then dry ingredients.
Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 1/4 cup batter for each pancake; cook until bubbles form on tops, then turn to brown other sides.
Save 60 calories and 6.5g of fat, including 4g of saturated fat, per serving by preparing with POLLY-O FREE Natural Nonfat Ricotta Cheese and substituting 3/4 cup cholesterol-free egg product for the eggs.
Serve topped with blueberries or sliced fresh strawberries and a dusting of powdered sugar.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
7 servings, 2 pancakes each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.