Fluffy Lemon Ricotta Pancakes
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Fluffy Lemon Ricotta Pancakes

Fluffy Lemon Ricotta Pancakes

with Maple Bacon

Ultra fluffy pancakes get a quick pan fry in butter and topped with blueberry maple syrup and lemon ricotta clouds! Crispy bacon is the only side that matters!

Tags:
Lunch
Allergens:
Egg
•Wheat
•Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

/ serving 2 people

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 contain Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)

3 tsp

Baking Powder

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

200 g

Ricotta Cheese

(Contains Milk)

Not included in your delivery

1 cup

Milk*

4 tbsp

Unsalted Butter*

3 tsp

Sugar*

¼ tsp

Salt*

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Nutrition Values

Calories1280 kcal
Fat59 g
Saturated Fat32 g
Carbohydrate141 g
Sugar65 g
Dietary Fiber4 g
Protein38 g
Cholesterol250 mg
Sodium1900 mg
Trans Fat2 g
Potassium550 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.

Utensils

•Parchment Paper
•Zester
•Silicone Brush
•Baking Sheet
•Large Bowl
•Whisk
•Measuring Spoons
•Measuring Cups
•Spatula
•Large Non-Stick Pan
•Aluminum Foil
•Small Bowl

Instructions

Cook bacon and prep
1
  • Arrange bacon on a parchment-lined baking sheet. Brush 1/2 tbsp 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, half the lemon zest, baking powder and 1/4 tsp salt in a large bowl.
  • Add egg, half the ricotta and 1 cup milk. 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 and swirl until melted, then add blueberry jam, 1tbsp lemon juice 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 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, 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.