From Me
My little sister wanted pancakes this morning. I debated running out to buy some but decided to use up my leftover ricotta cheese. I came up with this lower fat recipe. The pancakes are extremely light, fluffy, and yummy!!
Ingredients:
1 cup non-fat ricotta cheese
3/4 skim milk
1 teaspoon vanilla
1/4 cup egg substitue
3 egg whites
3/4 cup flour
1/4 cup sugar
1 teaspoon baking powder
pinch of salt
Directions:
1. In a large bowl, combine the ricotta cheese, milk, vanilla, and egg substitute. Stir together to combine. Set aside.
2. In a small bowl, combine the flour, sugar, baking powder, and salt. Whisk together to combine. Set aside.
3. In a medium bowl, beat the egg whites with an electric mixer until they are stiff. Set aside.
4. Add the the dry ingredients in the small bowl to the wet ingredients in the large bowl. Stir gently until just combined. Fold in the egg whites 1/3 at a time until all the whites are incorporated. The batter should be light and fluffy.
5. Heat a griddle to low-medium heat. Spray with non-stick buttery cooking spray. Using a 1/3 measuring cup, spoon the batter unto the griddle. Cook 2-3 minutes on each side. Makes about 8-10 pancakes.
I served the pancakes with non-fat syrup and breakfast sausages.
My little sister wanted pancakes this morning. I debated running out to buy some but decided to use up my leftover ricotta cheese. I came up with this lower fat recipe. The pancakes are extremely light, fluffy, and yummy!!
Ingredients:
1 cup non-fat ricotta cheese
3/4 skim milk
1 teaspoon vanilla
1/4 cup egg substitue
3 egg whites
3/4 cup flour
1/4 cup sugar
1 teaspoon baking powder
pinch of salt
Directions:
1. In a large bowl, combine the ricotta cheese, milk, vanilla, and egg substitute. Stir together to combine. Set aside.
2. In a small bowl, combine the flour, sugar, baking powder, and salt. Whisk together to combine. Set aside.
3. In a medium bowl, beat the egg whites with an electric mixer until they are stiff. Set aside.
4. Add the the dry ingredients in the small bowl to the wet ingredients in the large bowl. Stir gently until just combined. Fold in the egg whites 1/3 at a time until all the whites are incorporated. The batter should be light and fluffy.
5. Heat a griddle to low-medium heat. Spray with non-stick buttery cooking spray. Using a 1/3 measuring cup, spoon the batter unto the griddle. Cook 2-3 minutes on each side. Makes about 8-10 pancakes.
I served the pancakes with non-fat syrup and breakfast sausages.
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