Fluffy lemon-ricotta pancakes
7
Points® value
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
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 pound(s), large, yolks and whites separated, at room temperature
Sugar
2 tbsp(s)
Lemon zest
2 tbsp(s), grated
Canola oil
2 tsp(s)