Lemon Lovers' Ricotta Pancakes

Mel and Aaron both liked, low fat
Photo by Janice S.
Adapted from food.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from food.com

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

Directions

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 ΒΌ 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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