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Lemon Ricotta Pancakes with Raspberry Butter

<p>If you are looking for a way to spice up your usual pancake routine, try these lemon ricotta pancakes with raspberry butter. The sweet raspberry butter and tart lemon pancakes complement one another perfectly and the addition of ricotta adds a great texture to the pancakes.</p>
6 Servings Recipe By

Ingredients

  • 1 cup Raspberries, Frozen
  • 1/2 cups Honey
  • 1/2 cups Butter
  • 1/4 teaspoons Vanilla Extract
  • 1 cup Flour, All-Purpose
  • 1 teaspoon Baking Powder
  • 2/3 cups Milk
  • 3/4 cups Ricotta Cheese
  • 3 individual beat Egg
  • 1 tablespoon juice Lemon
  • 1 teaspoon zest Lemon

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 pancakes
  • 418 Calories
  • 23g Total Fat
  • 13g Sat Fat
  • 1g Trans Fat
  • 170mg Cholesterol
  • 165mg Sodium
  • 46g Total Carb
  • 2g Fiber
  • 24g Total Sugars (Includes 22g Added Sugars)
  • 11g Protein
  • 17 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine raspberries, honey, butter, and vanilla in food processor and process until smooth. Set aside.
  2. In a large bowl, combine flour and baking powder.
  3. In a medium bowl, combine milk, ricotta cheese, eggs, lemon juice, and lemon zest.
  4. Add wet ingredients to dry ingredients and stir just until combined.
  5. Spray a griddle with cooking spray and heat over medium heat.
  6. Pour pancake batter into pan, forming 5 inch pancakes
  7. When bubbles begin to appear, flip pancake, and cook the other side.
  8. Repeat with remaining pancake batter.
  9. Serve pancakes topped with raspberry butter.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine raspberries, honey, butter, and vanilla in food processor and process until smooth. Set aside.
  2. In a large bowl, combine flour and baking powder.
  3. In a medium bowl, combine milk, ricotta cheese, eggs, lemon juice, and lemon zest.
  4. Add wet ingredients to dry ingredients and stir just until combined.
  5. Spray a griddle with cooking spray and heat over medium heat.
  6. Pour pancake batter into pan, forming 5 inch pancakes
  7. When bubbles begin to appear, flip pancake, and cook the other side.
  8. Repeat with remaining pancake batter.
  9. Flash freeze pancakes on baking sheet.
  10. Transfer to indicated number of gallon sized freezer storage bags.
  11. Divide raspberry butter among indicated number of pint freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat pancakes in microwave until heated throughout.
  3. Serve with raspberry butter.

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