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Ricotta-Citrus Cornmeal Pancakes with Berries

Ricotta-Citrus Cornmeal Pancakes with Berries
Servings:
4
Total Time:
20 minutes

Ingredients

1 orange, for zest/juice
1 package corn muffin mix (6–8.5 oz)
1 cup buttermilk
1/2 cup whole milk ricotta cheese (+ more for serving)
1 large egg (or 1/4 cup egg substitute)
Cooking spray
2 cups fresh berries (such as blackberries, blueberries, raspberries, or strawberries)
Honey, for drizzling

Steps

  1. Preheat large, nonstick sauté pan on medium 2–3 minutes. Zest orange (2 teaspoons) and squeeze for juice (2 tablespoons).
  2. Whisk in large bowl: muffin mix, buttermilk, ricotta, egg, and orange zest and juice until combined and smooth.
  3. Coat pan with spray. Add 1/4 cup batter (for each pancake) to pan. Cook 1–2 minutes on each side or until golden. Remove pancakes from pan; repeat with remaining batter (using additional spray, if needed).
  4. Place pancakes on serving plates. Top with ricotta, berries, and a drizzle of honey. Serve.

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Nutritional Information

Amount per 1/4 recipe serving: Calories 380, Total Fat 16.00g, Sat Fat 8.00g, Trans Fat 0.00g, Chol 80mg, Sodium 530mg, Total Carb 48g, Fiber 4.00g, Sugars 20g, Protein 12g, Calc 20%, Vit A 0%, Vit C 0%, Iron 10%

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