Best Ww Fluffy Lemon Ricotta Pancakes Recipes

WW Fluffy Lemon Ricotta Pancakes image

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

Fluffy Lemon-Ricotta Pancakes image

Time 30m

Yield 6 servings

Number Of Ingredients 9

1.5 cup(s) All-purpose flour
1 tsp(s) Baking soda
0.5 tsp(s) 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
2 tbsp(s) Sugar granulated
2 tbsp(s) Lemon zest or increase to taste
2 tsp(s) Canola oil

Steps:

In a small bowl, whisk together flour, baking soda and salt.
In a large bowl, beat together buttermilk, egg yolks, sugar, lemon zest and ricotta cheese by hand.
In a clean bowl, using an electric mixer, beat egg whites until soft peaks form.
Add dry ingredients to buttermilk mixture until just combined; gently fold in egg whites until they are just incorporated.
Coat a large nonstick griddle or pan with cooking spray; heat over medium heat. Spoon batter into pan in batches using 60ml (1/4-cup) batter for each pancake; cook until lightly browned, about 2 to 3 minutes per side. Remove pancakes to a tray in a warm oven and repeat with remaining ingredients (being careful not to spray cooking spray into open flame). Serving size: 2 pancakes

Nutrition Facts : Calories 91 kcal