Lemon Ricotta Pancakes

Name: Lemon Ricotta Pancakes with Sausage and Orange Wedges
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Lemon; 1 unit Orange; 4 ounce Breakfast Sausage; 2 unit Eggs; ⅔ cup Milk; 4 ounce Ricotta Cheese; ¼ teaspoon Nutmeg; 1 teaspoon Flour; 1 teaspoon Baking Powder; 3 tablespoon Sugar; 1 teaspoon Vegetable Oil; 1.5 tablespoon Butter; Salt

with Sausage and Orange Wedges

Sara HeilmanPublished on June 30, 2017

4.3

(2.3K customers rated)

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Why add ricotta cheese to pancakes? Because it makes them impossibly light and tender. Their ethereal texture and lemony bounce will send you into your day dreaming of clouds, sheep, and other fluffy-wuffy things. If anything brings you back down to earth, it’ll be the links of sausage on the side with their big, bold, and meaty juices.

Allergens:

Eggs

•Milk

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Lemon

1 unit

Orange

4 ounce

Breakfast Sausage

2 unit

Eggs

(Contains: Eggs)

⅔ cup

Milk

(Contains: Milk)

4 ounce

Ricotta Cheese

(Contains: Milk)

¼ teaspoon

Nutmeg

1 teaspoon

Flour

(Contains: Wheat)

1 teaspoon

Baking Powder

Not included in your delivery

3 tablespoon

Sugar

1 teaspoon

Vegetable Oil

1.5 tablespoon

Butter

(Contains: Milk)

Salt

Nutrition Values

/ per serving

Energy (kJ)2218 kJ

Calories530 kcal

Fat25 g

Saturated Fat10 g

Carbohydrate57 g

Sugar22 g

Dietary Fiber4 g

Protein23 g

Cholesterol195 mg

Sodium500 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small Bowl

•Zester

•Pan

•Large Bowl

•Whisk

•Bowl

•Baking Sheet

•Large Pan

Instructions

Wash and dry all produce. Preheat oven to 300 degrees. Zest lemon until you have 1 tsp zest, then halve and squeeze juice into a small bowl. Slice orange into wedges.

Add sausage to a medium pan over medium-high heat. Cook until browned on all sides and cooked through, 7-10 minutes. Reduce heat to low to keep sausage warm until rest of meal is ready.

While sausage cooks, crack eggs into a large bowl. Add 3 TBSP sugar and whisk vigorously until smooth. Whisk in ⅔ cup milk (we sent more), then whisk in ricotta. Add lemon zest and 3 TBSP lemon juice and stir to combine.

In a medium bowl, combine ¼ tsp nutmeg (we sent more), ¼ tsp salt, flour, and baking powder. Add to bowl with egg mixture and stir until just combined. TIP: Don’t overmix the ingredients—you should have a slightly lumpy batter.

Heat 1 tsp oil (or butter) in a large pan (use a nonstick pan if you have one). Working in batches, add batter ¼ cup at a time, making round pancakes. Cook until bottoms are golden brown and tops are bubbly, 3-4 minutes. Flip pancakes and cook until golden brown on other side, 2-3 minutes more. Transfer to a baking sheet and place in oven to keep warm. Repeat until all batter is used.

Divide pancakes between plates. Top each with a bit of butter (we used ½ TBSP per person). (TIP: Add a drizzle of maple syrup, if you have it.) Serve with sausage and orange wedges on the side.