Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

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by Weight Watchers

WCNC.com

Posted on May 29, 2013 at 8:46 AM

Updated Wednesday, May 29 at 12:57 PM

Weight Watchers Chef Lori Pratt.

Fluffy Lemon- Ricotta Pancakes
INGREDIENTS:
 1 ½ cups all purpose flour  
1 tsp baking soda   ½ tsp table salt  
1 cup buttermilk  
2 large eggs, yolks and whites separated  
2 Tbsp granulated sugar   
2 Tbsp lemon zest, or more to taste   ½ cup part-skim ricotta cheese   3 sprays 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  ¼ cup of 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 batter (being careful not to spray cooking spray into open flame). Yields 2 pancakes per serving.

Lemon-Ginger Fruit Dip
INGREDIENTS:
 1 cup fat-free vanilla yogurt  
1 tsp lemon zest  
½ tsp fresh lemon juice  
½ tsp grated fresh ginger root

INSTRUCTIONS:
In a small bowl, stir together yogurt, lemon zest, lemon juice and ginger. Yields about 2 tablespoons per serving. Serve with nectarines, strawberries, pineapple, or mango.

 

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