Robin's Urban Farmhouse
  • Robin\\\\\'s Latest
  • Meet Robin
  • The Chickens
  • The Garden
  • The Bakery
  • The House
  • Untitled

Pancake Perfection

6/8/2012

1 Comment

 
Picture
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)

1 Comment
Trish
6/15/2012 11:47:39 am

I am SOOOOOOOO glad you posted this recipe!!! I can't wait to try it...I was drooling over the picture on FB....Sean is a lucky guy!!! And Robin...just read you guys are in Costa Rica!! I can't wait to see pictures...its def one of those places thats on my bucket list to go!!! Hope you have a great rest of your trip (future sis-in-law ;) )

Reply



Leave a Reply.

    Robin's Blog

    I am living in Downtown 
    Sacramento creating my little urban farm!

    Archives

    June 2014
    April 2014
    January 2014
    July 2013
    April 2013
    January 2013
    November 2012
    October 2012
    September 2012
    August 2012
    July 2012
    June 2012
    May 2012
    April 2012
    March 2012
    February 2012
    January 2012
    December 2011
    November 2011

    Categories

    All
    All
    Appetizers
    Breads
    Breakfast
    Chickens
    Crock Pot
    Desserts
    Fall Foods
    Gardening
    Gifts
    Holiday
    Holiday Foods
    Home Improvements
    Recipes
    Salads
    Sewing
    Soups
    Travel

    RSS Feed

Powered by Create your own unique website with customizable templates.