Cheese Latkes with Fruit Topping

Serve this warm pancake with yogurt and fruit that’s ready in just 30 minutes – perfect for a bread treat.

  • prep time 30 min
  • total time 30 min
  • ingredients 9
  • servings 42

Ingredients

PANCAKES

1
(8-oz.) carton (1 cup) refrigerated or frozen fat-free egg product, thawed, or 4 eggs
1
(15-oz.) container light ricotta cheese
1/3
cup all-purpose flour
1/4
cup sugar
1
teaspoon baking powder
2
tablespoons oil
2
teaspoons vanilla

TOPPING

1
cup low-fat plain yogurt
1
cup sliced banana, berries or other fruit
  • 1 In medium bowl with wire whisk or in food processor bowl with metal blade, combine all pancake ingredients; beat or process until smooth and well blended.
  • 2 Heat nonstick griddle or large skillet to medium-low heat (325°F.). Lightly oil griddle. Spoon rounded tablespoons of batter onto hot griddle, spreading to form 3-inch pancakes. Cook until bubbles form on tops, and bottoms are golden brown. Carefully loosen with pancake turner; turn and brown other side.
  • 3 Place pancakes on cookie sheet; keep warm in 250°F. oven. Repeat with remaining batter, coating griddle with oil between batches. Serve warm pancakes with yogurt and fruit.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Pancake
    Calories
    100
    (
    Calories from Fat
    25),
    % Daily Value
    Total Fat
    3g
    3%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    4mg
    4%;
    Sodium
    200mg
    200%;
    Total Carbohydrate
    11g
    11%
    (Dietary Fiber
    0g
    0%
      Sugars
    7g
    7%
    ),
    Protein
    7g
    7%
    ;
    % Daily Value*:
    Vitamin A
    2%;
    Vitamin C
    0%;
    Calcium
    8%;
    Iron
    4%;
    Exchanges:
    1/2 Starch; 1/2 Other Carbohydrate; 1 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
    © 2013 ®/TM General Mills All Rights Reserved