Light, fluffy, and rich pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 c. ricotta cheese1 c. sour cream or plain yogurt3 eggs, separated1/2 tsp. baking soda1 c. all-purpose flourdash salt1 tblsp. sugar2 tblsp. lemon juice2 tsp. grated lemon juicebutter or oil as needed
Beat together ricotta, sour cream or yogurt, and egg yolks. Combine baking soda, flour, salt and sugar. Beat egg whites until fairly stiff but not dry.
Heat a griddle or skillet over medium low heat while you finish batter. Stir flour mixture into cheese mixture, blending well but not beating. Stir in lemon juice and zest, then gently fold in beaten egg whites; they should remain somewhat distinct in batter.
Grease griddle or skillet with a little butter or oil to coat surface. When it is hot, add batter by heaping tablespoon, making sure to include some egg white in each spoonful. Cook until lightly browned on bottom, 3 to 5 minutes, then turn and cook on second side. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user LESSTHANZERO.
Heat a griddle or skillet over medium low heat while you finish batter. Stir flour mixture into cheese mixture, blending well but not beating. Stir in lemon juice and zest, then gently fold in beaten egg whites; they should remain somewhat distinct in batter.
Grease griddle or skillet with a little butter or oil to coat surface. When it is hot, add batter by heaping tablespoon, making sure to include some egg white in each spoonful. Cook until lightly browned on bottom, 3 to 5 minutes, then turn and cook on second side. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user LESSTHANZERO.
Nutritional Info Amount Per Serving
- Calories: 264.9
- Total Fat: 5.2 g
- Cholesterol: 173.3 mg
- Sodium: 312.6 mg
- Total Carbs: 38.1 g
- Dietary Fiber: 0.9 g
- Protein: 16.1 g
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