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Lemon Lovers' Ricotta Pancakes

By

Mel and Aaron both liked, low fat

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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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