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Fluffy Lemon Ricotta Pancakes

Fluffy Lemon Ricotta Pancakes

with Maple Bacon
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
1250 kcal
Protein
: 
38g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Egg
  • Wheat
  • Milk
  • May contain traces of allergens
  • Crustaceans
  • Egg
  • Fish
  • Gluten
  • Milk
  • Mustard
  • Tree nuts
  • Peanuts
  • Sesame
  • Soy
  • Sulphites
  • Wheat
  • Triticale
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

100 g

Bacon Strips

2 unit(s)

Blueberry Jam

1 unit(s)

Lemon

4 tbsp

Maple Syrup

1 unit(s)

Egg

(Contains: Egg)

1.5 cup

All-Purpose Flour

(Contains: Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)

12 g

Baking Powder

(May be present: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat, Triticale)

200 g

Ricotta Cheese

(Contains: Milk)

Not included in your delivery

3 tsp

Sugar*

1 cup

Milk*

4 tbsp

Unsalted Butter*

(Contains: Milk)

¼ tsp

Salt*

Calories1250 kcal
Fat60 g
Saturated Fat32 g
Carbohydrate127 g
Sugar55 g
Dietary Fiber4 g
Protein38 g
Cholesterol250 mg
Sodium1880 mg
Trans Fat2 g
Potassium650 mg
Calcium1300 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Parchment Paper
•Zester
•Silicone Brush
•Baking Sheet
•Large Bowl
•Whisk
•Measuring Spoons
•Measuring Cups
•Spatula
•Large Non-Stick Pan
•Aluminum Foil
•Small Bowl

Cooking Steps

Cook bacon and prep
1
  • Arrange bacon on a parchment-lined baking sheet. Brush 1/2 tbsp (dbl for 4ppl) maple syrup over top.
  • Bake in the middle of the oven until crispy and cooked through, 10-12 min.**
  • Meanwhile, zest, then juice lemon.
  • Stir together flour, 2 tsp sugar (dbl for 4ppl), half the lemon zest, baking powder and 1/4 tsp salt (dbl all for 4ppl) in a large bowl.
  • Add egg, half the ricotta and 1 cup milk (dbl for 4ppl). Whisk to combine, then set aside. (NOTE: Don't over-whisk the batter. Light whisking creates fluffier pancakes!)
Start blueberry sauce
2
  • Heat a small pot over medium-high heat.
  • When hot, add 1 tbsp butter (dbl for 4ppl) and swirl until melted, then add blueberry jam, 1tbsp lemon juice (dbl for 4ppl) and remaining maple syrup. Remove the pot from heat, then stir until mixture melts, 1-2 min.
Cook pancakes
3
  • Heat a large non-stick pan over medium-low heat.
  • When hot, add 1 tbsp butter (dbl for 4ppl) and swirl until melted. Using 1/4 cup batter for each pancake, scoop batter for two pancakes into the pan. Cook on one side for 1-2 min. When bubbles begin to form on a pancake's surface, flip with a spatula. Cook until golden-brown, 1-2 min.
  • Transfer pancakes to a plate and cover with foil to keep warm.
  • Repeat with 1 tbsp butter and 1/4 cup batter per pancake until no batter remains.
Finish and serve
4
  • Stir together 1 tsp sugar (dbl for 4ppl), remaining ricotta and remaining lemon zest in a small bowl.
  • Divide pancakes and bacon between plates.
  • Dollop lemon ricotta over pancakes. Drizzle with blueberry maple syrup.

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