Fluffy Lemon-Ricotta Pancakes
- Total Time
- 0:30
- Prep
- 0:12
- Cook
- 0:18
- Serves
- 6
- Difficulty
- Easy
Here's a ricotta cheese-and-citrus twist on a favorite American breakfast. They're great plain but also super topped with mixed berries and a drizzle of lemon juice.
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all-purpose flour1 ½ cup(s)
-
baking soda1 tsp
-
table salt½ tsp
-
low-fat buttermilk1 cup(s)
-
egg(s)2 large, yolks and whites separated
-
sugar2 Tbsp, granulated
-
lemon zest2 Tbsp, or increase to taste
-
part-skim ricotta cheese½ cup(s)
-
cooking spray3 spray(s)
- In a small bowl, whisk together flour, baking soda and salt.
- In a large bowl, beat together buttermilk, egg yolks, sugar, lemon zest and ricotta cheese by hand.
- In a clean bowl, using an electric mixer, beat egg whites until soft peaks form.
- Add dry ingredients to buttermilk mixture until just combined; gently fold in egg whites until they are just incorporated.
- Coat a large nonstick griddle or pan with cooking spray; heat over medium heat. Spoon batter into pan in batches using a 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