Directions:
- 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 1/4 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
| Amount Per 1 Serving | |||
| Calories | 81.04 Kcal (339 kJ) | ||
| Calories from fat | 33.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.78g | 6% | |
|---|---|---|---|
| Cholesterol | 21.59mg | 7% | |
| Sodium | 57.91mg | 2% | |
| Potassium | 118.89mg | 3% | |
| Total Carbs | 7.28g | 2% | |
| Sugars | 1.2g | 5% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 4.12g | 8% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.5mg | 3% | |
| Calcium | 78.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 156.38 Kcal (655 kJ) | ||
| Calories from fat | 65.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.29g | 6% | |
|---|---|---|---|
| Cholesterol | 41.66mg | 7% | |
| Sodium | 111.74mg | 2% | |
| Potassium | 229.4mg | 3% | |
| Total Carbs | 14.04g | 2% | |
| Sugars | 2.31g | 5% | |
| Dietary Fiber | 0.29g | 1% | |
| Protein | 7.95g | 8% | |
| Vitamin C | 0.5mg | 0% | |
| Iron | 1mg | 3% | |
| Calcium | 151.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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