Holy shit that's good!
One of the things I've really missed since I was diagnosed a diabetic is pancakes. Even if I were satisfied with a couple of 4 inch pancakes, sugar free pancake syrup is pretty nasty.
I've been wanting to try this recipe and finally got around to it. I was going to have it for breakfast but, as quite often happens, I just wasn't in the mood for something sweet so early in the morning. So I had them for dessert!
Lemon Ricotta Pancakes
(recipe says it makes 8 medium, but only if they're the size of silver dollar pancakes)
1/3 cup ricotta cheese
1 large egg; separated
2 T low-fat milk
3 T all-purpose flour
1 teaspoon sugar (I used Splenda)
1/4 teaspoon baking powder
pinch salt
1/2 teaspoon grated lemon rind (or so) - I used 1 tsp
Blend egg yolk and ricotta cheese then add milk, flour, sugar, baking powder, lemon rind and salt mixing until completely blended. Beat egg white in another mixing bowl until just stiff but still moist. Fold gently into batter. Heat large nonstick skillet or griddle over medium heat and coat with cooking spray. Drop batter by heaping tablespoonful onto skillet, and cook until golden brown on the bottom then gently flip and cook on other side. Serve immediately.
The ricotta keeps the pancakes moist and the beaten egg whites make them light and fluffy. Next time I might try a touch of lemon juice or more zest for a more lemon flavor.
For a topping - blueberries were on sale locally ($1 a pint), so I made a blueberry sauce:
1 pt fresh (or frozen) blueberries
1/4 c water
1/3 c Splenda (sugar if it's not a problem)
1 tsp lemon juice
1/8 tsp cinnamon
1/4 tsp almond ext
1/4 tsp vanilla ext
2 tsp cornstarch + 2 tsp water
Place half of the blueberries and everything else except the cornstarch and 2 tsp water in a small pan, mix and simmer about 5 min. Add the remainder of the blueberries and simmer an additional 3 min. If you don't want whole berries add them all but the beginning. Mix the cornstarch with the water and add to blueberries. Simmer an additional minute or so to thicken. Remove from heat and cool.
This will never replace a big stack of buttermilk flapjacks dripping with maple syrup, but it's delicious.
This would be terrific with orange flavor instead of lemon and strawberries.
I've been wanting to try this recipe and finally got around to it. I was going to have it for breakfast but, as quite often happens, I just wasn't in the mood for something sweet so early in the morning. So I had them for dessert!
Lemon Ricotta Pancakes
(recipe says it makes 8 medium, but only if they're the size of silver dollar pancakes)
1/3 cup ricotta cheese
1 large egg; separated
2 T low-fat milk
3 T all-purpose flour
1 teaspoon sugar (I used Splenda)
1/4 teaspoon baking powder
pinch salt
1/2 teaspoon grated lemon rind (or so) - I used 1 tsp
Blend egg yolk and ricotta cheese then add milk, flour, sugar, baking powder, lemon rind and salt mixing until completely blended. Beat egg white in another mixing bowl until just stiff but still moist. Fold gently into batter. Heat large nonstick skillet or griddle over medium heat and coat with cooking spray. Drop batter by heaping tablespoonful onto skillet, and cook until golden brown on the bottom then gently flip and cook on other side. Serve immediately.
The ricotta keeps the pancakes moist and the beaten egg whites make them light and fluffy. Next time I might try a touch of lemon juice or more zest for a more lemon flavor.
For a topping - blueberries were on sale locally ($1 a pint), so I made a blueberry sauce:
1 pt fresh (or frozen) blueberries
1/4 c water
1/3 c Splenda (sugar if it's not a problem)
1 tsp lemon juice
1/8 tsp cinnamon
1/4 tsp almond ext
1/4 tsp vanilla ext
2 tsp cornstarch + 2 tsp water
Place half of the blueberries and everything else except the cornstarch and 2 tsp water in a small pan, mix and simmer about 5 min. Add the remainder of the blueberries and simmer an additional 3 min. If you don't want whole berries add them all but the beginning. Mix the cornstarch with the water and add to blueberries. Simmer an additional minute or so to thicken. Remove from heat and cool.
This will never replace a big stack of buttermilk flapjacks dripping with maple syrup, but it's delicious.
This would be terrific with orange flavor instead of lemon and strawberries.