Lemon, Ricotta and Sour Cream Pancakes
Recipe: #9701
May 26, 2013
Categories: Breakfast, Brunch, Mothers Day, Diabetic, Sugar Substitute, Flour, Buttermilk, more
"These pancakes are light as a cloud! They are a wee bit of work but oh so worth it. I make my own ricotta just to make these! The cook time is per pancake."
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (216.7 g)
- Calories 366.1
- Total Fat - 14.4 g
- Saturated Fat - 8.4 g
- Cholesterol - 64.1 mg
- Sodium - 685.7 mg
- Total Carbohydrate - 42.2 g
- Dietary Fiber - 3.8 g
- Sugars - 9.1 g
- Protein - 18.6 g
- Calcium - 646.2 mg
- Iron - 2.1 mg
- Vitamin C - 1.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a large bowl, whisk together the ricotta, sour cream, butter, vanilla, buttermilk, egg yolks, sugar, cinnamon, salt and lemon zest until completely homogenized.
Step 2
Sift flour and baking powder on top and blend completely.
Step 3
In a separate bowl, beat the egg whites to stiff peaks and gently fold into batter; the batter should be just thin enough to pour - if too thick add more milk.
Step 4
Pour by 1/4 cups onto prepared 375 griddle or sprayed heavy pan and cook for 2 - 3 minutes on first side and then flip and cook 1 - 2 minutes more, or until your liking.
Tips
No special items needed.
1 Reviews
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