Lemon Ricotta Pancakes
Delicate textured melt in your mouth pancakes.
1 cup fat free ricotta cheese
6 tbsps liquid egg whites
1 fl oz lemon juice
1/4 cup sugar
2 large eggs
1 cup skim milk
1/4 tsp salt
3 tsps baking powder
1 1/2 cups flour
In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth.
Sift together the flour, baking powder, 1/8 teaspoon of the salt over the ricotta mixture and stir with a wooden spoon, just until combined.
In another bowl, whisk the egg whites until frothy.
Add the remaining 1/8 teaspoon of salt and continue beating until soft peaks form.
Slowly add the egg whites into the ricotta mixture.
Let batter sit 15 minutes to let the baking powder do its magic.
Preheat a griddle over medium heat. Ladle 1/3 cup batter onto the griddle for each pancake. Flip and cook for 1 more minute.
Serve with fresh fruit or blueberry sauce.
in 1 serving of Lemon Ricotta Pancakes.
, 66% carbs, 26% protein.
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