THE DAIRY KITCHEN
Apple, Lemon and Ricotta Pancakes
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
15 MINS
Cooking
10 MINS
Enjoy these café style pancakes with your family on the weekend.
Ingredients
1 cup reduced fat smooth ricotta cheesefinely grated rind of 1 lemon
1 cup whole milk
2 eggs
1 cup self-raising flour
1/4 teaspoon baking powder
1/2 cup rolled oats
1 apple, cored and diced
1/4 cup sultanas
cooking oil spray
2 cups seasonal fruits (eg. apples, figs, berries), for serving
Nutrition (per serve)
| Energy (kj) | 1815 |
| Sugars (g) | 24.8 |
| Protein (g) | 17.9 |
| Fat Total (g) | 13.4 |
| Sodium (mg) | 430 |
| Saturated (g) | 6.4 |
| Calcium (mg) | 327 |
| Carbohydrates (g) | 58.4 |
| Iron (mg) | 1.9 |
Method
- Combine ricotta and lemon rind in a small bowl, set half aside for serving. Whisk remaining ricotta mixture together with milk and eggs.
- Combine flour, baking powder, oats, apples and sultanas in a bowl. Stir in the milk mixture until well combined, rest for 5 minutes.
- Spray a large non-stick frypan with oil and place over medium-high heat. Pour 1/3 cup of mixture into the frypan and cook for 1-2 minutes until bubbles form on the surface, turn cook until golden and cooked through. Repeat with remaining mixture to make 8 pancakes.
- Arrange 2 pancakes on each plate and top with fresh fruit and a spoonful of the reserved lemon ricotta.
