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Lemon Ricotta Pancakes with Scrambled Eggs and Crispy Prosciutto **

From Me
I decided to make some lemon ricotta pancakes this morning. I tweaked various recipes to come up with this lower-fat one. These pancakes are very easy to whip up and satisfying :) I crisped up some prosciutto and eggs to have with the pancakes. I added a piece of cantaloupe to round out breakfast :)


Lemon Ricotta Pancakes
Ingredients:
1/2 cup non-fat ricotta cheese
1/2 cup non-fat milk
1/4 cup egg substitute
1/4 cup Splenda
Zest and juice of 1/2 lemon
3/4 cup cake flour
2 teaspoons baking powder
Pinch of salt

Directions:
1. In a large bowl, whisk together the ricotta cheese, milk, egg substitute, Splenda, lemon zest, and lemon juice until smooth. Sift the flour, baking powder, and salt into the ricotta mixture. Stir together with a wooden spoon until just combined.

2. Preheat a griddle or non-stick frying pan over low-medium heat. Spray with non-fat, non-stick, buttery cooking spray. Ladle 1/3 cup batter onto the griddle for each pancake. Cook until bubbles form on top and the bottom is golden brown, about 2 minutes. Flip the pancake and cool for 1 minute more. Transfer to a warmed plate. Repeat with the rest of the batter. Makes 6 pancakes.


To make the crispy prosciutto:
Preheat the oven to 450 degrees. Place the slices of prosciutto on a baking rack placed over a sheet pan. Cook the prosciutto in the over for about 10-20 minutes, depending on the thickness of the slices.

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