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Lemon Ricotta Pancakes with Lemon Ricotta Cream
MCCORMICK6Ingredients
22Minutes
540Calories
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Description
Swirl ricotta cheese into pancakes to make them light and fluffy. Add Pure Lemon Extract for lemon flavor without tartness.
Ingredients
US|METRIC
4 SERVINGS
- 2 cups pancake mix
- 1 cup milk
- 15 oz. ricotta cheese (divided)
- 2 eggs (lightly beaten)
- 1 tsp. McCormick Pure Lemon Extract (divided)
- 1/4 cup confectioners’ sugar
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Directions
- Mix pancake mix, milk, 1 cup of the ricotta cheese, eggs and 1/2 teaspoon of the lemon extract in large bowl until well blended.
- Pour 1/4 cup of batter per pancake onto preheated lightly greased griddle or skillet. Cook 1 to 2 minutes per side or until golden brown, turning when pancakes begin to bubble.
- For the the Lemon Ricotta Cream, mix remaining ricotta cheese, confectioners’ sugar and remaining 1/2 teaspoon lemon extract in medium bowl until well blended. Serve pancakes layered with Lemon Ricotta Cream. Sprinkle with additional confectioners’ sugar, if desired.
NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories540Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol180mg60% |
| Sodium960mg40% |
| Potassium500mg14% |
| Protein24g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate61g20% |
| Dietary Fiber2g8% |
| Sugars11g |
| Vitamin A15% |
| Vitamin C2% |
| Calcium50% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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