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Recipes
Shopping list
Ingredients
- 1 lemon, for zest/juice
- 3 large eggs (or ¾ cup egg substitute)
- ¾ cup whole milk ricotta (or farmer) cheese
- ½ cup whole milk
- 3 tablespoons sugar
- ½ teaspoon kosher salt
- 1 teaspoon baking powder
- 1 cup all-purpose flour
- Cooking spray
- Fresh berries (optional for serving)
- Lemon yogurt (optional for serving)
- Honey (optional for serving)
Steps
- Zest lemon (1 teaspoon), then juice (2 tablespoons). Whisk in large bowl: eggs, cheese, milk, and lemon juice and zest until blended. Add sugar, salt, baking powder, and flour; whisk until combined and smooth.
- Preheat large, nonstick sauté pan on medium 2–3 minutes. Remove pan from heat and coat with spray. Add batter to pan in ¼-cup portions. Cook 1–2 minutes on each side until golden and 160°F. Remove pancakes from pan; cover to keep warm. Repeat with remaining batter (using additional spray, if needed).
- Arrange pancakes on serving plates. Top with fresh berries, dollop of yogurt, and drizzle of honey, if using. Serve.
Amount per ⅙ recipe serving: Calories 220, Total Fat 8g, Sat Fat 4g, Trans Fat 0g, Chol 110mg, Sodium 300mg, Total Carb 25g, Fiber 1g, Total Sugar 8g, (Incl. 6g Added Sugars), Protein 9g, Vitamin D 6%, Calc 10%, Iron 6%, Potassium 2%