Fridge Friend Recipes
Ricotta and Lemon Yogurt Pancakes with Jam recipe
Fluffy pancakes with a soft ricotta centre, brightened with lemon and served with a glossy spoonful of jam. A lovely brunch dish with a dessert-like feel.
30 min · Easy · British Jump to method
Ingredients
- 100 g Greek Yogurt
- 100 g Ricotta
- 2 Eggs
- 75 ml Milk
- 1 tbsp Lemon Juice
- 4 tbsp Jam
- 10 g Butter
- 100 g Plain flour
- 1 tsp Baking powder
- 1 tbsp Caster sugar
- 1 pinch Salt
| Nutrition | Per serving |
|---|---|
| Calories | 461 kcal |
| Protein | 14.7 g |
| Carbohydrates | 52.7 g |
| Fat | 18.1 g |
| Saturated fat | 8.8 g |
| Fibre | 1.2 g |
| Sugar | 23.8 g |
| Sodium | 390 mg |
Why this works
Moderate energy pancakes with a decent protein content from dairy and eggs, but also relatively high in sugar and saturated fat due to the jam, butter and full-fat dairy ingredients.
Protein from dairy and eggs. Greek yoghurt, ricotta and eggs contribute useful protein, supporting satiety and muscle repair.
Calcium and phosphorus. Dairy ingredients provide calcium and phosphorus, which are important for bone health.
Higher sugar from jam. Most of the added sugar comes from the jam and caster sugar, so this dish is not especially low in sugar.
Method
- In a bowl, mix the Greek yogurt, ricotta, eggs, milk and lemon juice until smooth.
- Fold in the plain flour and baking powder to make a thick batter, then rest for 5 minutes.
- Melt a little butter in a frying pan over medium heat.
- Cook spoonfuls of batter for 2-3 minutes on each side until golden and cooked through.
- Serve warm with jam spooned over the top.
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