Meyer Lemon Ricotta Pancakes with Blackberry Compote

Vegetarian
Health score
15%
Meyer Lemon Ricotta Pancakes with Blackberry Compote
45 min.
2
616kcal
48.9%sweetness
100%saltiness
79.36%sourness
46.44%bitterness
34.04%savoriness
75.57%fattiness
0%spiciness

Ingredients

  • 0.8 cup flour 
  • ounce blackberries fresh
  • servings butter 
  • large eggs separated
  • 0.5 tablespoon granulated sugar 
  • 1.5 tablespoons granulated sugar 
  • 0.5 teaspoon lemon zest 
  •  lemon zest 
  • tablespoons meyer lemon juice (from 1 Meyer lemon)
  • cup ricotta cheese 
  • pinch salt 
  • 0.3 cup water 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • whisk
  • hand mixer

Directions

  1. In a small saucepan over medium heat, add the blackberries, Meyer lemon zest, sugar, and water.Stir to combine and cook until the water starts to thicken and the berries lose their shape, stirring occasionally. This should take about 10 minute.
  2. Remove from the heat and set aside.In a medium bowl, whisk together the ricotta cheese, Meyer lemon zest, juice, sugar and egg yolks.Gradually stir in the flour until just combined.Using a stand or hand mixer, whisk the egg whites with a pinch of salt until stiff peaks are formed.Take a large spoonful of the eggs whites and stir it into the batter. With the remaining eggs whites, fold in half, slowly turning the bowl while you fold. It is fine if there are some white streaks left in the batter before you add the second half. Fold in the remaining eggs white and set the batter aside while you heat up a griddle or non-stick pan on medium heat.
  3. Add some butter to the pre-heated pan, and swirl to coat.
  4. Add about a 1/4 cup of batter and cook until bubbles start to form on the top and the edges begin to brown slightly.Flip the pancakes and cook for an additional minute.
  5. Remove and keep warm, while you repeat with the remaining batter.
  6. Serve the pancakes with the blackberry compote and if you like a little pure maple syrup.

Nutrition Facts

Calories616kcal
Protein19.13%
Fat41.13%
Carbs39.74%

Properties

Glycemic Index
184.09
Glycemic Load
36.22
Inflammation Score
-8
Nutrition Score
25.923043478261%

Flavonoids

Cyanidin
85.01mg
Pelargonidin
0.38mg
Peonidin
0.18mg
Catechin
31.52mg
Epigallocatechin
0.09mg
Epicatechin
3.96mg
Epigallocatechin 3-gallate
0.58mg
Eriodictyol
1.1mg
Hesperetin
2.65mg
Naringenin
0.22mg
Luteolin
0.03mg
Kaempferol
0.23mg
Myricetin
0.58mg
Quercetin
3.12mg

Taste

Sweetness:
48.9%
Saltiness:
100%
Sourness:
79.36%
Bitterness:
46.44%
Savoriness:
34.04%
Fattiness:
75.57%
Spiciness:
0%

Nutrients percent of daily need

Calories:616.06kcal
30.8%
Fat:28.24g
43.44%
Saturated Fat:15.29g
95.59%
Carbohydrates:61.4g
20.47%
Net Carbohydrates:55.54g
20.2%
Sugar:17.29g
19.21%
Cholesterol:352.99mg
117.66%
Sodium:265.76mg
11.55%
Protein:29.55g
59.1%
Selenium:57.38µg
81.97%
Vitamin B2:0.84mg
49.69%
Manganese:0.9mg
45.02%
Phosphorus:416.43mg
41.64%
Folate:160.51µg
40.13%
Calcium:333.94mg
33.39%
Vitamin C:24.58mg
29.8%
Vitamin B1:0.44mg
29.04%
Vitamin A:1265.04IU
25.3%
Iron:4.52mg
25.09%
Fiber:5.87g
23.47%
Zinc:3.2mg
21.35%
Vitamin B5:1.88mg
18.82%
Vitamin B12:1.1µg
18.29%
Vitamin K:18.92µg
18.02%
Vitamin B3:3.52mg
17.6%
Copper:0.3mg
14.82%
Vitamin E:2.09mg
13.92%
Magnesium:51.4mg
12.85%
Potassium:440.92mg
12.6%
Vitamin B6:0.24mg
11.77%
Vitamin D:1.75µg
11.65%