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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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    Serves: 3-4



    Units: US | Metric


    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


      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.

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    • 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.

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    • on January 04, 2009


      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!!

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    Read All Reviews (7)


    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
    Total Fat 6.0 g
    Saturated Fat 2.0 g
    Cholesterol 75.5 mg
    Sodium 445.4 mg
    Total Carbohydrate 39.6 g
    Dietary Fiber 0.7 g
    Sugars 10.0 g
    Protein 13.0 g

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