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    You are in: Home / Recipes / Blueberry Ricotta Pancakes Recipe
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    Blueberry Ricotta Pancakes

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    LMillerRN's Note:

    Serve with Maple Blueberry Syrup Maple-Blueberry Syrup.

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    Ingredients:

    Yield:

    pancakes

    Units: US | Metric

    Directions:

    1. 1
      In a large bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking powder, baking soda and salt.
    2. 2
      In a medium bowl, whisk eggs until blended. Add ricotta cheese; whisk until smooth. Whisk in milk, lemon peel and vanilla.
    3. 3
      Make well in center of flour mixture. Add egg mixture; whisk just until dry ingredients are blended. Fold in berries.
    4. 4
      Heat large nonstick skillet over medium heat until hot, or heat electric pancake griddle to 350. Moisten crumpled paper towel with vegetable oil; lightly oil skillet. Drop batter (1/4 c per pancake) at least 3 inches apart onto skillet. Cook 2-3 minutes or until bottoms are golden brown and small bubbles start to form on tops. Turn; cook an additional 2-3 minutes or until other side is browned. Lightly oil skillet as needed between batches; adjust heat as necessary for browning.

    Ratings & Reviews:

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    Nutritional Facts for Blueberry Ricotta Pancakes

    Serving Size: 1 (931 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 78.4
     
    Calories from Fat 19
    24%
    Total Fat 2.1 g
    3%
    Saturated Fat 1.0 g
    5%
    Cholesterol 31.7 mg
    10%
    Sodium 112.0 mg
    4%
    Total Carbohydrate 11.2 g
    3%
    Dietary Fiber 0.8 g
    3%
    Sugars 5.1 g
    20%
    Protein 3.7 g
    7%

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