Breakfast

Lemon Ricotta Pancakes is for Breakfast.

Lemon Ricotta Pancakes takes several minutes to prepare.

Lemon Ricotta Pancakes takes several minutes to cook.

Lemon Ricotta Pancakes makes 4 servings.

The ingredients for Lemon Ricotta Pancakes are:

4 eggs, separated
1 cup ricotta cheese
3 tbsp sugar or splenda
1/2 all purpose flour
1 tbsp grated lemon peel
2 tbsp butter

Here is how you make Lemon Ricotta Pancakes:

makes 12 small pancakes 1. In a large mixing bowl, place egg yolks. Whisk in ricotta cheese, sugar, flour and lemon peel. 2. In a large bowl, beat egg whites with an electric mixer until glossy white peaks form. Stir 1/4 into the ricotta mixture, then fold the two mixtures together gently. 3. In a large nonstick skillet, melt butter. Fold butter into batter. Drop mixture by tablespoons into the hot buttered skillet. Flatten pancakes slightly with the pack of the spoon. Cook about 2 minutes per side until lightly browned and cooked through. Number of Servings: 4Recipe submitted by SparkPeople user LADY_SHMAIE.

The nutritional information for Lemon Ricotta Pancakes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 260.3

• Total Fat: 14.9 g
• Cholesterol: 231.6 mg
• Sodium: 189.3 mg
• Total Carbs: 17.4 g
• Dietary Fiber: 0.6 g
• Protein: 14.9 g