Fluffy Lemon-Ricotta Pancakes

FluffyLemonRicottaPancakes_193_xl

Ingredients

  • 1 1/2 cup(s) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp table salt
  • 1 cup(s) low-fat buttermilk
  • 2 large egg(s), yolks and whites separated
  • 2 Tbsp sugar, granulated
  • 2 Tbsp lemon zest, or increase to taste
  • 1/2 cup(s) part-skim ricotta cheese
  • 3 spray(s) cooking spray

Instructions

In a small bowl, whisk together flour, baking soda and salt.

In a large bowl, beat together buttermilk, egg yolks, sugar, lemon zest and ricotta cheese by hand.

In a clean bowl, using an electric mixer, beat egg whites until soft peaks form.

Add dry ingredients to buttermilk mixture until just combined; gently fold in egg whites until they are just incorporated.

Coat a large nonstick griddle or pan with cooking spray; heat over medium heat. Spoon batter into pan in batches using a 1/4-cup batter for each pancake; cook until lightly browned, about 2 to 3 minutes per side. Remove pancakes to a tray in a warm oven and repeat with remaining ingredients (being careful not to spray cooking spray into open flame).

Serving size: 2 pancakes

 

 

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