Weight Watchers Chef Lori Pratt.
Fluffy Lemon- Ricotta Pancakes
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
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
1 cup fat-free vanilla yogurt
1 tsp lemon zest
½ tsp fresh lemon juice
½ tsp grated fresh ginger root
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.