Lemon Ricotta Pancakes

Ingredients

• 1 cup fat free ricotta cheeseNutrition
• 1 fl oz lemon juiceNutrition
• 6 tbsps liquid egg whitesNutrition
• 2 large eggsNutrition
• 1/4 cup sugarNutrition
• 1 cup skim milkNutrition
• 1/4 tsp saltNutrition
• 3 tsps baking powderNutrition
• 1 1/2 cups flourNutrition

Directions

1. 1In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth.
2. 2Sift together the flour, baking powder, 1/8 teaspoon of the salt over the ricotta mixture and stir with a wooden spoon, just until combined.
3. 3In another bowl, whisk the egg whites until frothy.
4. 4Add the remaining 1/8 teaspoon of salt and continue beating until soft peaks form.
5. 5Slowly add the egg whites into the ricotta mixture.
6. 6Let batter sit 15 minutes to let the baking powder do its magic.
7. 7Preheat a griddle over medium heat. Ladle 1/3 cup batter onto the griddle for each pancake. Flip and cook for 1 more minute.
8. 8Serve with fresh fruit or blueberry sauce.

Nutrition per serving

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