Lemon pancakes with ricotta & peaches

Lemon pancakes with ricotta & peaches


The ingredient of Lemon pancakes with ricotta & peaches

  1. 190g (1 1/4 cups) self-elevating flour
  2. 2 tablespoons caster sugar
  3. 2 eggs, at room temperature
  4. 125ml (half of cup) milk
  5. 60ml (1/four cup) clean lemon juice
  6. 3 teaspoons finely grated lemon rind
  7. 30g (1 1/2 tablespoons) butter, melted
  8. Butter, to grease
  9. 200g fresh ricotta
  10. 2 half tablespoons honey
  11. 1 825g can peach slices in syrup, drained (Ardmona emblem)

The instruction how to make Lemon pancakes with ricotta & peaches

  1. Sift the flour into a medium bowl, stir within the sugar and make a nicely within the centre. Whisk collectively eggs, milk, lemon juice and lemon rind in a huge jug. Pour into the properly and whisk to shape a smooth batter. Stir in melted butter.
  2. Heat a big non-stick frying pan over medium warmth and lightly grease with butter. To cook 2 pancakes at a time, pour in 60ml (1/4 cup) masses of batter, permitting room for spreading. Cook 1 minute each side or till golden below. Transfer to a plate and cover with a tea towel. Repeat with closing batter to make eight pancakes (grease pan if pancakes start to stick).
  3. Beat ricotta and 1 tablespoon of honey in a medium bowl till nicely blended.
  4. Divide the pancakes amongst serving plates and spoon peach slices and ricotta aggregate on top. Drizzle with ultimate honey and serve without delay.

Nutritions of Lemon pancakes with ricotta & peaches

fatContent: 491.145 calories
saturatedFatContent: 15 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 72 grams carbohydrates
fibreContent: 37 grams sugar
cholesterolContent: 15 grams protein
sodiumContent: 151 milligrams cholesterol


You may also like