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The part-skim ricotta cheese gives these whole-wheat lemon ricotta pancakes a nice, tender texture. I use just the lemon zest to give these pancakes a subtle lemon flavor. You may use the juice from half a lemon if you prefer a more pronounced lemon flavor.
Makes 16 pancakes
New quantity:
Total time: 30 minutes
Prep: 15 minutes
Cook: 15 minutes
Ingredients
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup sugar
2 large eggs
1 (15oz) container part-skim ricotta cheese
1/2 cup reduced-fat milk
1 large lemon, zested
1 teaspoon vanilla extract
Directions
1. Preheat oven to 200 degrees F.
2. In a large bowl, whisk together flours, baking powder, salt and sugar.
3. In a medium bowl, beat the eggs. Add the ricotta, breaking it up with a fork first and then whisking with a hand whisk until smooth and fully incorporated with the eggs.
4. Add the milk, lemon zest and vanilla, whisking until smooth.
5. Using a spatula, pour liquid mixture on top of dry ingredients. Mix just until incorporated.
6. Heat 2 large (12-inch) skillets or a double-burner griddle over medium heat, about 4 minutes.
7. Spray warm skillets with nonstick spray. Spoon about 1/4 cup batter per pancake onto the skillets. Fry pancakes 2-3 minutes on each side, or until golden brown and puffed. Wipe skillets with a paper towel and spray again between batches. Keep prepared pancakes on a baking sheet in the warm oven, covered with foil, while you make the second batch. Serve with warm pure maple syrup.
Nutrition per pancake
Calories 104.0
Total Fat 3.0 g
Saturated Fat 1.6 g
Cholesterol 32.0 mg
Sodium 218.8 mg
Total Carbohydrate 14.1 g
Dietary Fiber 0.9 g
Sugars 3.7 g
Protein 5.4 g
Weight Watchers Points Plus: 3 points
I'm Vered DeLeeuw, a blogger, a foodie and a mom. Welcome to Healthy Recipes, my food blog and the only cookbook I use. I'm so excited to share it with you. Bon appetit!
