Fat free lemon ricotta pancakes recipe
Fat-free Lemon Ricotta Pancakes recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- 4 Eggbeatersor other egg substitute
- 2 cups fat-free ricotta cheese
- 6 Tablespoons fat-free margarine spread, melted or liquid
- 1 cup flour
- 1/2 cup sugar
- 6 Tablespoons lemon zest
- 1 cup egg whites
- Confectioners’ sugar
- Brandied Cherries:
- 1 cup pitted fresh cherries
- 1 can Bing cherries (dark red), with liquid
- 1 Tablespoon cornstarch
- 3/4 cup (or to taste) brown sugar
- 1/2 cup brandy
Mix together egg substitute, ricotta cheese, and margarine in a large bowl. Slowly add lemon peel and dry ingredients to the egg and cheese mixture and mix well. Beat egg whites until stiff, but not dry, and carefully fold into the egg, cheese, and flour mixture. Spray griddle (325 degrees) with non-stick cooking spray, then spoon batter onto griddle. Cook until golden brown, then turn. Garnish with confectioners’ sugar, shreds of lemon zest, and surrounded by blackberries. Serve with warm Brandied Cherries or blueberry sauce.
Brandied Cherries:Combine cherries, sugar, and cornstarch in a skillet and heat until the mixture thickens and the liquid is clear. Warm brandy until it flames, then pour over heated cherries, stirring while flaming.
Tags: recipe, Fat free lemon ricotta pancakes recipe, diy, how to cook, prepare Fat free lemon ricotta pancakes recipe Recipe type: xarchivexFind more recipes on thesmartcookiecook.com