Lemon Ricotta Pancakes with Lemon Ricotta Cream

McCormick
6Ingredients
560Calories
22Minutes

Ingredients

  • 2 cups pancake mix
  • 1 cup milk
  • 15 ounces ricotta cheese (divided)
  • 2 eggs (lightly beaten)
  • 1 teaspoon McCormick Pure Lemon Extract (divided)
  • 1/4 cup sugar (confectioners’)

Directions

  1. Mix pancake mix, milk, 1 cup of the ricotta cheese, eggs and 1/2 teaspoon of the lemon extract in large bowl until well blended.
  2. Pour 1/4 cup of batter per pancake onto preheated lightly greased griddle or skillet. Cook 1 to 2 minutes per side or until golden brown, turning when pancakes begin to bubble.
  3. For the the Lemon Ricotta Cream, mix remaining ricotta cheese, confectioners’ sugar and remaining 1/2 teaspoon lemon extract in medium bowl until well blended. Serve pancakes layered with Lemon Ricotta Cream. Sprinkle with additional confectioners’ sugar, if desired.
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NutritionView more

560Calories
Sodium40%DV960mg
Fat32%DV21g
Protein47%DV24g
Carbs22%DV66g
Fiber8%DV2g

PER SERVING *

Calories560Calories from Fat190
% DAILY VALUE*
Total Fat21g32%
Saturated Fat11g55%
Trans Fat
Cholesterol180mg60%
Sodium960mg40%
Potassium500mg14%
Protein24g47%
Calories from Fat190
% DAILY VALUE*
Total Carbohydrate66g22%
Dietary Fiber2g8%
Sugars16g32%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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