Spring Garden Ricotta Pancakes

Spring Garden Ricotta Pancakes

Spring Garden Ricotta Pancakes

By Food52
Serves 15

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Details
  • Servings:   15
  • Calories:   46
  • Protein:   2g
  •  
  • Fiber:   1g
  • Sugar:   1g
  • Carb Total:   5g
  •  
  • Trans Fat:   1g
  • Saturated:   1g
  • Fat Total:   2g
  •  
  • Diet:   Balanced, Low-Sodium
  • Meal:   lunch, dinner
  • Dish:   pancake
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Cuisine
  • american
Comments
Ingredients
  • 1 Medium zucchini
  • 1/2 Bunch of asparagus (about 10 spears), woody ends removed
  • 1 Shallot
  • 1 teaspoon Sea salt
  • Zest of half a lemon
  • Cracked black pepper
  • 1/2 cup Whole milk ricotta
  • 1 Egg, beaten
  • 1 cup Packed basil leaves, torn into bite size pieces
  • 2 tablespoons Chopped chives
  • 1/2 cup All purpose flour
  • 1 teaspoon Baking powder
  • Canola oil for the pan
Instructions

Spring Garden Ricotta Pancakes serves 15 original recipe by Food52.

View original preparation instructions

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