Lemon Ricotta Pancakes – Bisquick Recipes

Prep

20

min
Total

30

min
Servings

4

If you’re looking for a morning pick-me-up that will make your family feel special, look no further than these dressed-up Lemon Ricotta Pancakes. A little bit of ricotta cheese, some sweet vanilla and a touch of grated lemon peel take your typical pancake recipe up a few notches. The ricotta cheese works to create an extra fluffy texture in each pancake, while the vanilla and grated lemon peel provide a sweet and tangy flavor in every bite. Serve with some fresh-fruit toppings and maple syrup for a memorable breakfast treat that the whole family will love.

Ingredients

3

eggs, separated
3

tablespoons sugar
Grated peel of 2 lemons
1

tablespoon vanilla
5

tablespoons butter, melted
1

cup milk
2

cups Original Bisquick™ mix
3/4

cup ricotta cheese

Steps

1

In a stand mixer fitted with whisk attachment, beat egg whites until they start to bubble. Sprinkle in 1 tablespoon of the sugar; continue beating until soft peaks form. Set aside.
2

In large bowl, beat egg yolks, remaining 2 tablespoons sugar, the lemon peel and vanilla with whisk. Beat in melted butter and milk until smooth. Add Bisquick mix, and stir with rubber spatula until just combined (do not overmix). Fold whipped egg whites into batter until just combined. Gently fold ricotta cheese into batter. Batter will be lumpy.
3

Heat nonstick skillet over medium heat. Pour 3 to 4 tablespoons batter in skillet. Once little bubbles form, turn and continue to cook until pancake is evenly browned on each side. Repeat with remaining batter.
4

Serve pancakes with your choice of fruit, powdered sugar and/or maple syrup.

Recipe Tips

tip 1

Choose lemons that feel heavy for their size and are free of soft spots. Lemons with smooth, glossy rinds offer the most juice, while fruits with thick skin will more easily yield generous amounts of grated peel.
tip 2

When your egg whites get fluffy, stop right away! If you overbeat them, they will liquefy again.
tip 3

To freeze pancakes, place them on a waxed or cooking parchment paper-lined cookie sheet. Cover and place in freezer 30 minutes. After 30 minutes, transfer pancakes to plastic freezer bag, and return to freezer. When ready to serve, remove from bag to microwavable plate, and microwave on defrost 2 to 3 minutes.
tip 4

Keep pancakes warm by setting them on a parchment paper-lined cookie sheet in the oven at 200°F until you’ve finished making the entire batch.

Nutrition

570 Calories, 32g Total Fat, 16g Protein, 52g Total Carbohydrate, 14g Sugars

Nutrition Facts

Serving Size:

1 Serving

Calories: 570

Calories from Fat: 290

Total Fat: 32g; 50%

Saturated Fat: 18g; 89%

Trans Fat: 1/2g

Cholesterol: 195mg; 66%

Sodium: 960mg; 40%

Potassium: 210mg; 6%

Total Carbohydrate: 52g; 17%

Dietary Fiber: 0g; 0%

Sugars: 14g

Protein: 16g

% Daily Value*:

Vitamin A: 20%; 20%

Vitamin C: 6%; 6%

Calcium: 30%; 30%

Iron: 15%; 15%

Exchanges:

2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 5 Fat;

Carbohydrate Choice

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.