Ricotta pancakes offer a delightful twist on traditional pancakes, incorporating creamy ricotta cheese for added richness and moisture. These pancakes are perfect for a special breakfast or brunch. Topped with yoghurt, banana, and honey, they provide a balanced and delicious meal that everyone will love.
- Make sure your ricotta cheese is well-drained to avoid making the batter too runny.
- For a more intense lemon flavor, consider adding a bit of freshly squeezed lemon juice to the batter.
- Use a non-stick pan to avoid pancakes sticking and ensure even cooking.
- Cook pancakes on medium heat to ensure they are cooked through without burning the outsides.
- Keep cooked pancakes warm in an oven set to low heat while you cook the rest of the batch.
Cooking these ricotta pancakes is a rewarding experience that brings a touch of gourmet to your breakfast table. With the added flavors of yoghurt, banana, and honey, these pancakes are not only tasty but also nutritious. Follow the tips for best results and enjoy a delicious meal that is sure to impress.
Nutrition Facts | |
---|---|
Serving Size | 160 grams |
Energy | |
Calories 280kcal | 14% |
Protein | |
Protein 11g | 8% |
Carbohydrates | |
Carbohydrates 40g | 11% |
Fiber 1.12g | 3% |
Sugar 11g | 11% |
Fat | |
Fat 8g | 9% |
Saturated 3.93g | 13% |
Cholesterol 70mg | - |
Vitamins | |
Vitamin A 120ug | 13% |
Choline 60mg | 11% |
Vitamin B1 0.16mg | 13% |
Vitamin B2 0.19mg | 15% |
Vitamin B3 0.69mg | 4% |
Vitamin B6 0.05mg | 3% |
Vitamin B9 22ug | 6% |
Vitamin B12 0.58ug | 24% |
Vitamin C 0.00mg | 0% |
Vitamin E 0.16mg | 1% |
Vitamin K 0.67ug | 1% |
Minerals | |
Calcium, Ca 170mg | 13% |
Copper, Cu 0.09mg | 10% |
Iron, Fe 0.78mg | 7% |
Magnesium, Mg 27mg | 6% |
Phosphorus, P 190mg | 15% |
Potassium, K 210mg | 6% |
Selenium, Se 18ug | 32% |
Sodium, Na 510mg | 34% |
Zinc, Zn 1.23mg | 11% |
Water | |
Water 90g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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