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Lemon Ricotta Pancakes with Syrup & Crème

plus a Kale-Orange Salad

Lemon Ricotta Pancakes with Syrup & Crème

Light, fluffy pancakes with bright lemon and creamy ricotta are served with syrup and crème, alongside a fresh kale-orange salad for a sweet-savory 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
  • 4 ounce Kale
  • 1 unit Lemon
  • 4 tablespoon Maple Syrup
  • 6.75 ounce Milk
  • 1 unit Orange
  • 4 ounce Ricotta Cheese
  • 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
Calories1210
Protein28g
Carbs143g
Fat63g
Tags:
VeggieFiber SmartSeasonal
⚠️Allergens:
🥚Eggs🥛Milk🌾Wheat

Swaps and substitutions

For dairy-free, swap the ricotta, crème fraîche, and feta for plant-based alternatives with a similar tang. For gluten-free, use a gluten-free flour blend in place of the wheat-based mix, and choose a nut-free topping if needed.

What to serve with it

Serve with fresh berries or a simple fruit salad to echo the bright citrus notes, plus extra coffee or tea for a cozy brunch feel. If you want something heartier, add crisp bacon or roasted breakfast potatoes on the side.

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