Ww Fluffy Lemon Ricotta Pancakes Recipes

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FLUFFY LEMON-RICOTTA PANCAKES



Fluffy lemon-ricotta pancakes image

Creamy ricotta cheese and beaten egg whites ensure that these lemony pancakes are rich yet ultra light. Make a double batch and freeze to enjoy at another time. Defrost them in your microwave or overnight in the fridge, and then warm them on a skillet or griddle until golden before serving. They're great toasted, enjoyed as is, or even used instead of bread for a peanut butter and banana sandwich. The best part is that however you're serving these slightly sweet, lemony flapjacks, they can be on the table in less than a half hour from start to finish. This makes them ideal to serve a crowd for thoughtful weekend breakfast.

Categories     Brunch,Breakfast

Time 30m

Yield 6 servings

Number Of Ingredients 9

1.5 cup(s) All-purpose flour
1 tsp Baking soda
0.5 tsp Table salt
1 cup(s) Low-fat buttermilk
0.5 cup(s) Part-skim ricotta cheese
2 large egg(s) Egg(s) yolks and whites separated, at room temperature
2 Tbsp Sugar
2 Tbsp Lemon zest plus extra for garnish
2 tsp Canola oil

Steps:

  • Set baking sheet on middle rack in oven and preheat to 200°F.
  • Whisk together flour, baking soda, and salt in small bowl. Stir together buttermilk, ricotta, egg yolks, sugar, and lemon zest in medium bowl until blended.
  • With electric mixer on medium speed, beat egg whites in another medium bowl until soft peaks form when beaters are lifted. With rubber spatula, gently stir flour mixture into buttermilk mixture just until flour mixture is moistened. Fold in beaten whites in two additions just until no white streaks remain.
  • Brush oil on large nonstick griddle and set over medium heat (if using electric griddle, preheat to 375°F). Pour 1/4 cupfuls of batter onto griddle, spacing evenly, and cook until bubbles appear along edge and pancakes are lightly browned, about 3 minutes. Turn pancakes over and cook until lightly browned on second side, 2-3 minutes longer, transferring pancakes to baking sheet in oven as they are done. Repeat, making total of 12 pancakes. Serve sprinkled with lemon peel strips.
  • Serving size: 2 pancakes

Nutrition Facts : Calories 91 kcal

WW FLUFFY LEMON RICOTTA PANCAKES



WW Fluffy Lemon Ricotta Pancakes image

Got this recipe off of the Weight Watchers site and it turned out so nice thought I'd post. It states "a twist on a favorite breakfast. Great plain but also super topped with mixed berries and a drizzle of lemon juice. On the points Plus is 5 points, I used splenda instead of sugar with good results.

Provided by Bonnie G 2

Categories     Breakfast

Time 28m

Yield 6 pancakes, 6 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 199.4, Fat 3.9, SaturatedFat 1.8, Cholesterol 70, Sodium 496.5, Carbohydrate 31.5, Fiber 1.1, Sugar 6.4, Protein 9

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