LOW FAT LEMON RICOTTA PANCAKES

Hi there! Robin's sister here popping in for a guest blog.  I made these pancakes last weekend and they were so delicious that I had to share the recipe.

Contrary to my sister, I am not much for baking. Cooking I love - but baking requires accuracy and I am more of a "choose your own adventure" cook.

However, my boyfriend expressed a pancake craving so I stepped up to the plate.  I remember enjoying some fabulous lemon ricotta pancakes at a restaurant years ago and wanted to make my own version.

Never having made pancakes from scratch before, I hopped online and found a recipe from Bobby Flay. Being a bit of a nutrition nut, I instinctively "trimmed the fat" from his recipe and added my own twists.  

The pancakes turned out so moist (for lack of a less upsetting word) and fluffy.  And I promise - you would never guess my version is very low fat.  This recipe will serve four - of course I ate my serving and my boyfriend took care of the other three O: Needless to say, they satisfied his pancake craving. 

DIRECTIONS:

Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with a smidgen of yogurt butter (use Butter flavored Pam if you're really watching the Calories). For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.

Empty the contents of the lemon curd into a small saucepan and warm over low heat. Alternatively, remove the lid and place in a microwave oven on 50 percent power for 2 minutes, stopping after 1 minute to stir the curd. Drizzle a few tablespoons of the curd over the pancakes, top with fresh raspberries, and sprinkle with confectioners' sugar.  I omitted the Lemon Curd but give it a go if it sounds yummy to you.  We did not think they were missing anything.  

INGREDIENTS:

• 3/4 cup all-purpose flour
  
• 1 tablespoon baking powder
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 1 cup SKIM MILK ricotta cheese
• 2 eggs
• 2/3 NON FAT Half & Half
  
• 1 lemon, zested and juiced
• Yogurt Butter, for griddle
• 1 (11-ounce) jar prepared lemon curd (I went without)
• Fresh Blackberries (sliced thin for garnish)
• Confectioners' sugar (for garnish)

These waffles had a great classic flavor!  This recipe made 10 crispy waffles that were moist and fluffy on the inside.  These, topped with berry sauce, made for a wonderful breakfast! 
This recipe was posted by Megan on allrecipes.com. I didn't make any changes.  I just added a few things, but mostly the toppings!

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 4 teaspoons baking powder
• 2 tablespoons white sugar
• 2 eggs
• 1 1/2 cups warm milk
• 1/3 cup butter, melted
• 1 teaspoon vanilla extract

4.  While each of the waffles is cooking, work on some of the side dishes and toppings.  I would recommend making the berry sauce from yesterday.  Fresh fruit is always a nice addition.  It not only gives you your daily vitamins, but gives you a feeling of eating fresh, healthy ingredients.  I slices up oranges, and bananas, and had fresh raspberries on the berry sauce.  I also served, butter, powdered sugar and syrup.   Coffee and orange are served as drinks, and the occasional mimosa isn't bad either!

5.  Meat is certainly not necessary in this meal, but you could always add sausage or bacon as a side. Happy Sunday! 

     I love the feeling of having a big delicious breakfast on the weekends.  Probably because on mornings that I work I'm lucky I grab a quick piece of toast! There is something about a homecooked breakfast that wraps me up and makes me feel hugged. 
     For us, a weekend breakfast is eaten in the nook.  The morning sun pours in the window and we can watch the chickens pecking around in the grass.  I can wear my pajamas and sit on the padded bench with my legs crossed up with me.  So if you have a chance among all the new year celebrations, put on your robe, and whip up a Sunday morning breakfast.        
      Growing up we always used a boxed pancake mix. My mom would make the pancakes into all these crazy shapes for us.  She would draw little faces and things with the batter and my sister and I would sit and wait to see what it looked like when she flipped it over.     
       I distinctly remember the first time I was married and tried to make a pancake breakfast.  I looked in the cupboard and was bummed because we didn't have pancake mix.  Then it dawned on me that HELLLOO, you can just make pancakes from scratch! So I found a recipe and was off and running. It is very simple.  Now I just have to keep the baking ingredients stocked, pancake mix is never on the shopping list.  

    I made this recipe last weekend.  The pancakes are fluffy and creamy.  They kind of give you that eat slowly, melt in your mouth, life is good kind of feeling. 
      The pancakes are great, but the fun part is all the toppings.  Lay out a spread of whatever you can find around the house. Syrup is an obvious choice.  I always love some butter and powdered sugar, that was my favorite when I was little.  We used some Nutella, or even peanut butter and jelly is fun.  Think about cutting up some fresh fruit if you have it.  Bananas, berries, and peaches are all great on pancakes. Enjoy your weekend and Happy New Year!

By the way, you can do this on Saturday too!

Pancakes
Ingredients

• 1-½ cup All-purpose Flour
• 3-½ teaspoons Baking Powder
• 1 teaspoon Salt
• 1 Tablespoon Sugar
• 1-¼ cup Milk
• 1 whole Egg
• 3 Tablespoons Butter, Melted

Recipe from Tastykitchen.com by howtosimplify


Directions

1. In a bowl, mix together the flour, baking powder, salt and sugar.

2. In a separate bowl, whisk together the milk, egg and melted butter. 
(I mixed it in my kitchen aid, because I am lazy and figured, if I have to wash a bowl and a spoon, the machine might as well do the mixing for me)

3. Mix the dry and wet ingredients together and whisk until smooth.

4. Warm a greased griddle or frying pan over medium heat. Pour the batter onto the griddle and brown on both sides.
***My mom taught me a little trick of the trade here.  When you first pour on your batter little bubble are formed.  Continue to cook the pancake until the bubbles pop, that's when it is cooked through and you can flip it. If the side starts to burn before most of the bubbles pop then tun down the burner.