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    You are in: Home / Recipes / Lemon, Ricotta and Sour Cream Pancakes (Light Version) Recipe
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    Lemon, Ricotta and Sour Cream Pancakes (Light Version)

    Lemon, Ricotta and Sour Cream Pancakes (Light Version). Photo by FLKeysJen

    1/4 Photos of Lemon, Ricotta and Sour Cream Pancakes (Light Version)

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Maito's Note:

    Requested by MarraMamba in the "Lighten up your favorite comfort food" challenge. Original recipe: Lemon, Ricotta and Sour Cream Pancakes. These are delicious pancakes that are very fluffy and delicate, with a mild lemon flavor. Each serving contains 6.5 grams of fat, 2.8 grams of saturated fat, and 95 mg cholesterol (calculated from ingredient labels).

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    Ingredients:

    Serves: 3-4

    Yield:

    pancakes

    Units: US | Metric

    Directions:

    1. 1
      In a large bowl, mix ricotta, sour cream, regular tub margarine, vanilla, buttermilk, sugar, cinnamon, salt, lemon zest, and one whole egg until incorporated.
    2. 2
      In a mixer fitted with a whip attachment, beat four egg whites to stiff peaks.
    3. 3
      Sift flour and baking powder into the bowl of ricotta and other wet ingredients, and stir until barely combined.
    4. 4
      In several batches, gently fold egg whites into the batter (do not re-stir the batter again after this, or it will deflate).
    5. 5
      Ladle approximately ¼ cup of batter for each pancake onto prepared griddle. Cook until bottom is golden brown and bubbles start to form. Flip and cook second side until done.
    6. 6
      We love these topped with lemon curd, but you could also try them with maple syrup.

    Ratings & Reviews:

    • on April 24, 2010

      55

      I've never been a fan of pancakes and have never made them before, but decided to make these for brunch today. I followed the recipe exactly. They were more work than I expected, but were absolutely awesome. So light & tasty, but very filling. We had these with ~Leslie~'s home made maple syrup for a fantastic meal. Thanks Maito for sharing this winner.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 15, 2009

      Well, I totally jacked up this recipe, so I don't want to rate it. I accidentally put 1.5 cups of milk instead of 0.75...whoops. Anyway, I didn't realize this until I got around to actually making the pancakes and the first batch was horrible. (oddly they weren't soupy like you would think with all that extra milk, they were too fluffy - I guess I didn't want to deflate those egg whites) So, I had this huge bowl of batter and I was MAD about how crappily this was going; undeterred, I added another handful of flour and stirred down the egg whites a little. The second batch was much better...the third batch was GOLD. OMG Maito - amazing. So, I imagine I would give these about 8 stars if I actually made them correctly. Thank you so much. I will make again and again. EDIT: I had leftovers (this does make a LOT) and left it in the fridge overnight. Was still great the next day. Thanks again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 04, 2009

      55

      Wow! What a treat! These were fantastic! I followed the recipe exactly with 2 exceptions - I used milk and lemon juice instead of buttermilk (a common substitution), and I used real butter instead of margarine (I couldn't resist!). I topped my pancakes with some homemade strawberry rhubarb jam I had in the fridge, and my husband used maple syrup. We both absolutely LOVED these!! Thank you so much Maito!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Lemon, Ricotta and Sour Cream Pancakes (Light Version)

    Serving Size: 1 (210 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 274.1
     
    Calories from Fat 54
    19%
    Total Fat 6.0 g
    9%
    Saturated Fat 2.0 g
    10%
    Cholesterol 75.5 mg
    25%
    Sodium 445.4 mg
    18%
    Total Carbohydrate 39.6 g
    13%
    Dietary Fiber 0.7 g
    2%
    Sugars 10.0 g
    40%
    Protein 13.0 g
    26%

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