Lemon-Ricotta Pancakes

By: Marge Perry & David Bonom

Ingredients

2/3 cup of all-purpose flour
1/3 cup of sugar
1/2 teaspoon of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of salt
3/4 cup of art skim ricotta cheese
3 eggs separated
2 tablespoon of lemon juice
1/2 teaspoon of grated lemon zest
1/4 cup of milk

Directions

  1. Combine flour, sugar, baking powder, baking soda and salt in a large bowl; stir well. Combine ricotta cheese, egg yolks, lemon juice, lemon zest and milk; add to flour mixture, stirring until smooth. In a clean bowl beat egg whites to stiff peaks. Stir one-quarter of the egg whites into the ricotta mixture. Gently fold the remaining egg whites into the ricotta mixture with a rubber spatula.
  2. Spoon a scant 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.