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Lemon Ricotta and Honey Rye Pancakes with Roasted Strawberries
KITCHENAID15Ingredients
45Minutes
720Calories
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Description
Explore the Possibilities of Honey with KitchenAid.
Ingredients
US|METRIC
5 SERVINGS
- 1 lb. strawberries (rinsed, hulled, stems removed, cut in half)
- 2 Tbsp. sugar
- 1/4 tsp. sea salt
- 2 cups ricotta cheese
- 1 1/2 cups rye flour
- 1 cup almond flour
- 1 1/2 Tbsp. baking powder
- 1 Tbsp. lemon zest
- 1/2 tsp. kosher salt
- 4 eggs (separated)
- 1/4 cup honey
- 1 1/2 cups milk
- 1/4 cup unsalted butter (melted)
- toasted coconut
- toasted almonds (chopped)
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Directions
- Place the Smart Oven+ Baking Stone Attachment in oven. Select STONE BAKE mode and preheat to 400°F.
- Sprinkle sugar and salt over strawberries on parchment-lined baking sheet. Transfer sheet to Baking Stone and roast 15 minutes. Remove and set aside.
- Line a mesh strainer with cheesecloth. Add ricotta and drain 15 minutes; set aside.
NutritionView More
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720Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories720Calories from Fat380 |
% DAILY VALUE |
Total Fat42g65% |
Saturated Fat17g85% |
Trans Fat |
Cholesterol250mg83% |
Sodium1030mg43% |
Potassium780mg22% |
Protein30g |
Calories from Fat380 |
% DAILY VALUE |
Total Carbohydrate64g21% |
Dietary Fiber9g36% |
Sugars30g |
Vitamin A20% |
Vitamin C90% |
Calcium70% |
Iron20% |
* 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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