Fluffy lemon-ricotta pancakes
7
6
6
SmartPoints® value per serving
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
6
Difficulty
Easy
Creamy ricotta cheese and beaten egg whites ensure that these lemony pancakes are rich yet light. Make a double batch and freeze to enjoy at another time. Defrost them in your microwave or overnight in the fridge.
Ingredients
White all-purpose flour
1½ cup(s)
Baking soda
1 tsp
Table salt
½ tsp
Low-fat buttermilk
1 cup(s)
Part-skim ricotta cheese
½ cup(s)
Egg(s)
2 item(s), large, yolks and whites separated, at room temperature
Sugar
2 Tbsp
Lemon zest
2 Tbsp, grated
Canola oil
2 tsp