Spiced Ricotta pancakes
This is the Spiced Ricotta pancakes recipe.
Preparation time
10 minutes
Cooking time
25 minutes
Yield
6 pancakes
Nutritional information
Per serving
Energy:
192 Calories
Protein:
7 g
Carbohydrate:
27 g
Fat:
7 g
Fibre:
1.9 g
Sodium:
235 mg
Top 5 Nutrients
(% DV*)
Calcium:
12 % / 152 mg
Selenium:
34 %
Vitamin B12:
18 %
Phosphorus:
15 %
Vitamin D:
15 %
*percentage of daily value
Ingredients
- 1/3 cup (75 mL) unbleached flour
- 2/3 cup (150 mL) whole wheat flour
- 1 tsp (5 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/4 cup (60 mL) sugar
- 1 tsp (5 mL) ground cinnamon
- 1/2 tsp (2 mL) ground nutmeg
- 1/4 tsp (1 mL) ground ginger
- 1 egg
- 1 cup (250 mL) milk
- 1/2 cup (125 mL) Canadian Ricotta
- 1 tsp (5 mL) vanilla extract
- 1–2 tbsp (15–30 mL) unsalted butter
Preparation
- In a bowl, mix both flours, baking powder, baking soda, sugar, cinnamon, nutmeg and ginger. Make a well in the centre of the mixture.
- In another bowl, beat egg with milk, Ricotta and vanilla extract. Pour mixture into well of dry ingredients; stir with a whisk until well combined.
- In a skillet, melt a small amount of butter over medium heat, add 1/6 of batter and cook for 2 minutes per side. Repeat with the remaining batter.
- Serve with fresh fruit and a glass of milk.
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