Lemon Ricotta Pancakes

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1 1⁄2 cups all-purpose flour

1 teaspoon baking soda

1⁄2 teaspoon salt

1 cup buttermilk

2 eggs, separated

2 tablespoons sugar

2 tablespoons lemon zest, increase to taste

1⁄2 cup part-skim ricotta cheese


Mix flour, baking soda and salt together,.

in another bowl mix egg yolks, sugar lemon zest and ricotta cheese and then mix with dry ingrediants.

Whisk whites until stiff.

Blend whites into batter until just blended.

Spray skillet and heat, pour in batter by 1/4 Cup cook and serve hot.

Servings  6 pancakes

Nutrition Info

Serving Size: 1 (116 g)

Servings Per Recipe: 6

Amount Per Serving

Calories 199.4

Fat 3.9 g

Saturated Fat 1.8 g

Carbohydrate 31.5 g

Fiber 1.1 g

Sugars 6.4 g

Protein 9 g

6 Smartpoints

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