
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. They're great toasted, enjoyed as is, or even used instead of bread for a peanut butter and banana sandwich.
Ingredients
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 large, yolks and whites separated, at room temperature
sugar
2 Tbsp
lemon zest
2 Tbsp, plus extra for garnish
canola oil
2 tsp