Peach And Ricotta Pancakes Recipe

Name: Peach And Ricotta Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup All-purpose Flour; 2 Tablespoons Sugar; 1 Tablespoon Baking Powder; 1/2 teaspoons Salt; 1/2 cups Fat-free Ricotta Cheese; 1 cup Skim Milk; 2 whole Eggs; 1 teaspoon Vanilla Extract; 1 Tablespoon Lemon Juice; 2 Tablespoons Butter, Or Butter Substitute; 4 whole Fresh Peaches, Peeled And Sliced

Servings: persons

1-1/2 cup All-purpose Flour
2 Tablespoons Sugar
1 Tablespoon Baking Powder
1/2 teaspoons Salt
1/2 cups Fat-free Ricotta Cheese
1 cup Skim Milk
2 whole Eggs
1 teaspoon Vanilla Extract
1 Tablespoon Lemon Juice
2 Tablespoons Butter, Or Butter Substitute
4 whole Fresh Peaches, Peeled And Sliced

1
In a large mixing bowl sift together the dry ingredients from the flour through the salt on the above list. Set aside.
2
In a separate bowl whisk together the wet ingredients from the ricotta through the lemon juice on the above list. Next add the wet ingredients to the dry ingredients in the large mixing bowl and stir to combine. The batter should be lumpy, do not over mix.
3
Heat a large skillet or griddle over medium heat and add 2 teaspoons of butter to grease the surface. Next pour about three or four, 1/4 cup scoops of the pancake batter onto the cook surface. Top each of the pancakes with 3 slices of peaches and cook for 2-3 minutes or until bubbles start to appear on the top and the undersides are golden brown. Then, flip the pancakes and cook for an additional minute (or until cooked through). Repeat the process until all of the batter has been used. (Keep the cooked pancakes warm in an oven heated to 200F.)
4
Serve pancakes with sliced peaches and warmed maple syrup. Makes approximately 12 pancakes.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1-1/2 cup All-purpose Flour, 2 Tablespoons Sugar, 1 Tablespoon Baking Powder, 1/2 teaspoons Salt, and more.

Yes, Peach And Ricotta Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peach And Ricotta Pancakes

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