Lemon Ricotta Pancakes
One of the nice things about this recipe, besides the fact that it's
delicious, is that adding the ricotta adds nutritional value without
adding fat. Pancakes are always a hit for breakfast and the flavor
and texture of these makes them a real favorite.
Yield: Eight servings |
| Ingredients |
| 1/2 cup |
fat free ricotta cheese, drained overnight
if particularly wet |
| 3 ea |
large eggs, separated |
1 cup +
2 Tbsp |
milk |
| 1/2 cup |
buttermilk |
| 1 3/4 cups |
all purpose flour |
| 1 Tbsp |
granulated sugar |
| 1 tsp |
baking powder |
| 1 tsp |
baking soda |
| 1/4 tsp |
salt |
| 1/2 tsp |
lemon zest |
| 1/2 tsp |
lemon juice |
| 2 Tbsp |
canola oil |
|
| Nutrition Facts |
| Total Calories |
153 |
| Calories from Fat |
41 |
| Total Fat |
5g |
| Saturated Fat |
1g |
Cholesterol
|
55mg |
| Sodium |
176mg |
| Carbohydrates |
23g |
| Fiber |
0g |
| Sugar |
3g |
| Protein |
3g |
|
- Put egg yolks and ricotta cheese in the bowl of a food processor
or blender and process until smooth. Add milk, flour, sugar, baking
powder, and salt, and continue to process until everything is completely
blended. Fold in the lemon zest.
- Beat egg whites in a mixing bowl to
soft peaks. Fold gently into batter.
- Ladle pancakes onto a medium-hot
griddle and cook until golden brown.
- Serve with maple syrup or lemon
marmalade.
|
