Lemon, Ricotta and Sour Cream Pancakes (Light Version)
photo by FLKeysJen
- Ready In:
- 35mins
- Ingredients:
- 14
- Yields:
-
25 pancakes
- Serves:
- 3-4
ingredients
- 1 cup low-fat ricotta cheese
- 1⁄3 cup nonfat sour cream or 1/3 cup reduced-fat sour cream
- 1 tablespoon Smart Balance butter spread or 1 tablespoon other regular tub margarine, melted
- 1 1⁄2 teaspoons vanilla extract
- 3⁄4 cup low-fat buttermilk
- 1 tablespoon sugar
- 1⁄8 teaspoon cinnamon
- 1 pinch salt
- 1 1⁄2 teaspoons lemon zest (from 2 small lemons, I use a microplaner)
- 1 egg
- 4 egg whites
- 3⁄4 cup cake flour
- 1 1⁄2 teaspoons baking powder
- lemon curd or maple syrup, for serving
directions
- In a large bowl, mix ricotta, sour cream, regular tub margarine, vanilla, buttermilk, sugar, cinnamon, salt, lemon zest, and one whole egg until incorporated.
- In a mixer fitted with a whip attachment, beat four egg whites to stiff peaks.
- Sift flour and baking powder into the bowl of ricotta and other wet ingredients, and stir until barely combined.
- In several batches, gently fold egg whites into the batter (do not re-stir the batter again after this, or it will deflate).
- 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.
- We love these topped with lemon curd, but you could also try them with maple syrup.
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Reviews
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This recipe made it into our Book #179627. I have always heard of pancakes with ricotta, but never had them until this. Wow, these are so light, yummy, and full of flavor. I said I'de be making these quite often, and have. I made them again as my first meal of 2008 and this time garnished them with orange slices and warm maple syrup. Thanks again Maito!
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Mmmm...these are worth the extra work! The beaten egg whites make them SO fluffy! I omitted the butter all together and used fat free ricotta and these still tasted FANTASTIC, delicate like a refined crepe in pancake's clothing; though they are light, they are plentiful and the recipe could serve 4-5 people. Using fat free lemon cooking spray and a few drops of lemon oil in addition to the zest, mine had a fantastic lemon flavor and I complemented it with fresh blueberries smashed and melted in a saucepan until they became like a syrup...no sugar needed. The flavors were so good together. Thanks Maito!
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We really liked these pancakes! I've never made pancakes with the combination of ingredients, but glad I made this. They're even delicious on their own and I love the lemon and the tenderness that the ricotta and sour cream give. We are trying to eat healthier and these are the ticket without the loss of flavor. Thank you Maito for sharing. Made it for Down Home Cooking.
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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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Tweaks
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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!!
RECIPE SUBMITTED BY
Maito
United States