Lemon, Ricotta and Sour Cream Pancakes (Light Version)

Recipe by Maito
READY IN: 35mins




  • 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.