Tuesday's Cupboard—Fluffy Lemon-Ricotta Pancakes

My favorite pancake recipe!

Fluffy Lemon-Ricotta Pancakes
Adapted from Weight Watchers Magazine May/June 2016

...with maple syrup & bacon crumbles

Equipment:  large nonstick skillet or griddle

  • 1-1/2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1 c. low-fat buttermilk
  • 2 large eggs, yolks & whites separated
  • 2 T. granulated sugar
  • 2-3 T. lemon zest (zest of 1 large lemon)
  • 1/2 c. part-skim ricotta cheese
  • bacon crumbles for topping
  • butter for topping
  • maple syrup
  • Butter PAM spray

make it!
  1. In a small bowl, whisk together flour, baking soda, and salt.
  2. In a large mixing bowl, beat together buttermilk, egg yolks, sugar, lemon zest & ricotta until all lumps are gone.
  3. In a small bowl, beat egg whites with an electric mixer until soft peaks form.
  4. Add dry ingredients to buttermilk mixture & hand mix until combined.
  5. Gently fold in egg whites until incorporated, but not beaten down.
  6. Spray griddle or pan with butter-flavor PAM.
  7. Ladle 1/4 c. batter per pancake into the pan.  Cook 2-3 minutes per side until lightly browned.
  8. Remove to plates; sprinkle on bacon crumbles; finish with rich maple syrup


• make • great • food •

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