Rate this recipe
4.7/5
(6 Votes)
Ingredients
- 1 1 1 cup flour
- 2 2 2 tablespoons sugar
- 2 2 2 teaspoons baking powder
- 1/2 1/2 1/2 teaspoon baking soda
- 1/4 1/4 1/4 teaspoon salt
- 1 1 1 cup part-skim ricotta cheese
- 1 1 1 large eggs
- 2 2 2 larges egg whites
- 1/2 1/2 1/2 cup lemon juice
- 2 2 2 teaspoons grated lemon zest
- 1 1 1 tablespoon plus 1 teaspoon canola oil (divided)
- Quick Blueberry Sauce
- 1 1 1 tablespoon lemon juice
- 2 2 2 teaspoons cornstarch
- 2 2 2 cups blueberries
- 1/2 1/2 1/2 cup sugar
- 2 2 2 tablespoons water
- 1/4 1/4 1/4 teaspoon salt
Details
Adapted from food.com
Preparation
Step 1
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
In a medium bowl, whisk together the ricotta, eggs, lemon juice, lemon zest, and 1 tablespoon oil. Fold this mixture into the dry ingredients.
Brush a nonstick skillet with oil, then heat over medium-low. With a ¼ cup measure, drop the batter onto the skillet, spreading it slightly. Cook the pancakes until browned on the underside and beginning to set, about 2 minutes. Flip and cook until browned on the second side and cooked at the center, about 2 minutes longer.
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