Ricotta Pancakes Recipe - Cooking Index
Ricotta Pancakes Recipe - Cooking Index
| 3 | Eggs | |
| 3 tablespoons | 45ml | Atkins Bake Mix |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/3 cup | 78ml | Heavy cream |
| 3/4 cup | 109g / 3.8oz | Ricotta cheese |
| 1/4 cup | 49g / 1.7oz | Sugar-free any-flavor fruit preserves |
| 1 | Sugar substitute | |
| 1 1/2 tablespoons | 22ml | Butter |
In a medium bowl, whisk eggs, bake mix and salt until smooth. Gradually whisk in cream. Let stand 5 minutes.
Press ricotta through a fine sieve into a small bowl. Mix in fruit spread and sugar substitute.
Melt butter in a small nonstick skillet over medium heat. Pour in 2 tablespoons batter and tilt pan coat bottom. Cook until golden on bottom; turn over. Cook 1 minute more. Transfer to a plate. Repeat with remaining batter.
Spread pancakes with ricotta mixture and roll up.
This recipe yields 4 servings.
Carbohydrates: 5 grams
Net Carbs: 4 grams
Fiber: 1 grams
Protein: 14 grams
Fat: 22 grams
Calories: 280
Description:
"The cheesecake-inspired filling is not too sweet to serve for brunch. Once you've mastered making the pancakes, vary the flavor of the filling by trying different fruit spreads."
Source:
Atkins Cookbook at http://atkinscenter.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.