Fluffy Lemon-Ricotta Pancakes
7
Points®
Total time: 30 min • Prep: 12 min • Cook: 18 min • Serves: 6 • Difficulty: Easy
Here's a ricotta cheese-and-citrus twist on a favourite American breakfast. They're great plain but also super topped with mixed berries and a drizzle of lemon juice.
Ingredients
All-purpose flour
1½ cup(s)
Baking soda
1 tsp(s)
Table salt
½ tsp(s)
1% low-fat buttermilk
1 cup(s)
Part-skim ricotta cheese
½ cup(s)
Egg
2 large, yolks and whites separated
Sugar
2 tbsp(s), granulated
Lemon zest
2 tbsp(s), or increase to taste
Canola oil
2 tsp(s)
Instructions
1
In a small bowl, whisk together flour, baking soda and salt.
2
In a large bowl, beat together buttermilk, egg yolks, sugar, lemon zest and ricotta cheese by hand.
3
In a clean bowl, using an electric mixer, beat egg whites until soft peaks form.
4
Add dry ingredients to buttermilk mixture until just combined; gently fold in egg whites until they are just incorporated.
5
Coat a large nonstick griddle or pan with cooking spray; heat over medium heat. Spoon batter into pan in batches using 60ml (1/4-cup) batter for each pancake; cook until lightly browned, about 2 to 3 minutes per side. Remove pancakes to a tray in a warm oven and repeat with remaining ingredients (being careful not to spray cooking spray into open flame). Serving size: 2 pancakes
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