From Me
These are some of my favorite pancakes. I updated the recipe to make it friendlier for my current diet. Still yummy!!! :). I served them with turkey bacon.
Ingredients:
Pancakes
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3 tablespoons Splenda
¼ teaspoon salt
3 tablespoons non-fat butter substitute, melted
½ cup fat-free ricotta cheese
¾ cup 1% milk
1 egg, separated
Grated zest of 1 lemon
¾ cup thinly sliced fresh strawberries
Topping
Fat-free maple syrup substitute
Fat-free redi-whip
Fresh strawberries
Directions:
1. In a large mixing bowl sift together the dry ingredients. In a medium bowl combine the melted butter, ricotta cheese, milk, egg yolk, and lemon zest. Mix well.
2. Make a well in the dry ingredients and add the milk mixture, stirring until the dry ingredients are just moistened.
3. In a small, dry, clean bowl, beat the egg white until soft peaks form. Gently fold the egg white into the batter. Add the berries, be careful not to overmix.
4. Heat griddle over medium high heat, then butter lightly. Drop batter by 1/3 cupfuls onto griddle. Cook pancakes until bubbles form on top and bottoms are golden brown turn pancakes over and cook until bottoms are golden brown.
Serve with above toppings and enjoy!
These are some of my favorite pancakes. I updated the recipe to make it friendlier for my current diet. Still yummy!!! :). I served them with turkey bacon.
Ingredients:
Pancakes
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3 tablespoons Splenda
¼ teaspoon salt
3 tablespoons non-fat butter substitute, melted
½ cup fat-free ricotta cheese
¾ cup 1% milk
1 egg, separated
Grated zest of 1 lemon
¾ cup thinly sliced fresh strawberries
Topping
Fat-free maple syrup substitute
Fat-free redi-whip
Fresh strawberries
Directions:
1. In a large mixing bowl sift together the dry ingredients. In a medium bowl combine the melted butter, ricotta cheese, milk, egg yolk, and lemon zest. Mix well.
2. Make a well in the dry ingredients and add the milk mixture, stirring until the dry ingredients are just moistened.
3. In a small, dry, clean bowl, beat the egg white until soft peaks form. Gently fold the egg white into the batter. Add the berries, be careful not to overmix.
4. Heat griddle over medium high heat, then butter lightly. Drop batter by 1/3 cupfuls onto griddle. Cook pancakes until bubbles form on top and bottoms are golden brown turn pancakes over and cook until bottoms are golden brown.
Serve with above toppings and enjoy!
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