Best Lemon Ricotta And Sour Cream Pancakes Light Version Recipes

Lemon, Ricotta and Sour Cream Pancakes (Light Version) image

Provided by Maito

Categories Breakfast

Time 35m

Yield 25 pancakes, 3-4 serving(s)

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 385.6, Fat 12.4, SaturatedFat 6, Cholesterol 92.4, Sodium 548.3, Carbohydrate 43.9, Fiber 0.8, Sugar 10.2, Protein 22.4

Lemon, Ricotta and Sour Cream Pancakes (Light Version) image

Provided by @MakeItYours

Number Of Ingredients 14

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

Steps:

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.