Sunday, May 22, 2011

Lemon Ricotta Pancakes

My family LOVES pancakes, but we usually only get to make them on the weekends when we're not rushing out the door to school. This weekend I made these fluffy, light, lemony pancakes. Like our favorite Cottage Cheese Pancakes, they have more protein and fewer carbohydrates than most pancakes, which works well for this diabetic:)

1 1/4 cups all-purpose flour
1/3 cup sugar
1 tsp. baking powder
1/4 tsp. salt 
1 1/2 cups low-fat milk
1 (15 oz.) carton low-fat or non-fat ricotta cheese
5 eggs, divided
1 tsp. vanilla
3 Tbs. fresh lemon zest
1/2 cup lemon juice (juice from 2-3 lemons)
  1. Stir together flour, sugar, baking powder and salt in a large bowl. Set aside. 
  2. Crack the egg whites into a small bowl and place the egg yolks in a separate bowl. Beat the egg whites until soft peaks form. Set aside. 
  3. Add the milk, ricotta cheese, vanilla, lemon zest and lemon juice to the egg yolks and mix well.
  4. Pour the milk mixture into the flour mixture and stir until smooth. Fold in the beaten egg whites. 
  5. Heat a non-stick griddle or pan to about 325° F. (medium heat). Spray with cooking spray, then drop pancake batter by 1/4 cups onto hot griddle. Flip when bubbles form around the edges and cook on the other side.
  6. Serve hot with maple or berry syrup or fresh berries. This raspberry sauce would be divine too! 
Makes about 30 pancakes.

*Nutritional info (per pancake): Calories: 53, Fat: 0.9 g., Carbohydrates: 8.3 g., Dietary fiber: 0.2 g., Protein: 3.1 g. 


1 comment:

Lisa said...

Looks so good! We are always looking for something new to try for sunday breakfast.

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