Lemon-Lovers' Ricotta Pancakes |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 5 |
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Ingredients:
1 cup(s) all-purpose flour |
2 teaspoon(s) baking powder |
1/2 teaspoon(s) baking soda |
1 large egg |
2 large egg whites |
2 teaspoon(s) grated lemon zest |
1/2 cup(s) lemon juice |
1 cup(s) part-skim ricotta cheese |
1 tablespoon(s) plus 1 teaspoon canola oil (divided) |
1/4 teaspoon(s) salt |
2 tablespoon(s) sugar |
Directions:
1. Heat the oven to 200 degrees.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
3. In a medium bowl, whisk together the ricotta, eggs, lemon juice, lemon zest, and 1 tablespoon oil. Using a rubber spatula or wooden spoon, fold this mixture into the dry ingredients to make a thick batter.
4. Brush a nonstick skillet with 1/2 teaspoon oil, then heat over medium-low. With a 1/4-cup measure, drop the batter onto the skillet, spreading it slightly. Multiple pancakes can be cooked at once.
5. Cook the pancakes until browned on the underside and beginning to set, about 2 minutes. Flip and cook until browned on the second side and cooked at the center, about 2 minutes longer.
6. Transfer the cooked pancakes to a baking sheet and place in the oven to keep warm. Brush the skillet with the remaining oil and repeat with remaining batter.
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