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:
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)
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