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Recipes
Ricotta-Citrus Cornmeal Pancakes with Berries
4 servings
20 minutes total

Ingredients

  • 1 orange, for zest/juice
  • 1 package corn muffin mix (6–8.5 oz)
  • 1 cup buttermilk
  • ¾ cup whole milk ricotta cheese, divided
  • 1 large egg (or ¼ cup egg substitute)
  • Cooking spray
  • 2 cups fresh berries (such as blackberries, blueberries, raspberries, or strawberries)
  • 2 tablespoons 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, ½ cup ricotta, egg, and orange zest and juice until combined and smooth.
    3. Coat pan with spray. Add ¼ 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 even amounts remaining ¼ cup ricotta, berries, and honey. Serve.

Amount per ¼ recipe serving: Calories 380, Total Fat 16g, Sat Fat 8g, Trans Fat 0g, Chol 80mg, Sodium 530mg, Total Carb 48g, Fiber 4g, Sugars 20g, Protein 12g, Calc 20%, Vitamin A 0%, Vitamin C 0%, Iron 10%