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Lemon Ricotta Pancakes with Syrup & Crème

plus a Spinach-Orange Salad

Lemon Ricotta Pancakes with Syrup & Crème

Light, fluffy ricotta pancakes with bright lemon flavor, sweet syrup, and a silky crème, served with a fresh spinach-orange salad for a balanced brunch.

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Ingredients

For 2 servings

  • ½ ounce Almonds
  • 2 unit Cherry Jam
  • 4 tablespoon Crème Fraîche
  • 2 unit Eggs
  • ½ cup Feta Cheese
  • 1.5 ounce Honey Dijon Dressing
  • 1 unit Lemon
  • 4 tablespoon Maple Syrup
  • 1 unit Milk
  • 1 unit Orange
  • 4 ounce Ricotta Cheese
  • 2.5 ounce Spinach
  • 164 g Tempura Mix
  • 1 ounce Walnuts

Additional Ingredients

  • 2.5 tablespoon Butter
  • 1 teaspoon Cooking Oil
  • Pepper
  • Salt
  • 6.5 teaspoon Sugar
Lemon Ricotta Pancakes with Syrup & Crème
American
PDF
DifficultyMedium
Prep Time10m
Total Time50m
Calories1190
Protein25g
Carbs129g
Fat63g
Tags:
VeggieFiber SmartSeasonal
⚠️Allergens:
🥚Eggs🥛Milk🌾Wheat

Swaps and substitutions

For dairy-free, swap the ricotta, crème fraîche, and feta for plant-based versions with a similar tang and creaminess. For egg-free or gluten-free needs, replace the eggs with a suitable binder and use a gluten-free flour blend; skip the nuts if needed.

What to serve with it

Serve with extra fresh fruit, like berries or sliced citrus, to echo the bright notes and keep the plate light. A hot coffee or black tea fits well, and you can add more salad greens if you want a bigger brunch spread.

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