Lemon-lovers' Ricotta Pancakes

Total Time: 14 mins Preparation Time: 10 mins Cook Time: 4 mins

Ingredients

• Servings: 5
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup part-skim ricotta cheese
• 1 large egg
• 2 large egg whites
• 1/2 cup lemon juice
• 2 teaspoons lemon zest
• 1 tablespoon canola oil (divided)
• 1 teaspoon canola oil (divided)

Recipe

• 1 preheat the oven to 200 degrees.
• 2 in a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
• 3 in a medium bowl, whisk together the ricotta, egg and egg whites, lemon juice, lemon zest and 1 tablespoon oil. using a rubber spatula or wooden spoon, fold this mixture into the dry ingredients to make a thick batter.
• 4 brush a nonstick skillet with ½ teaspoon oil, then heat over medium-low. with a 1/4 cup measure, drop the batter onto the skillet, spreading it slightly. multiple pancakes can be cooked at once.
• 5 cook the pancakes until browned on the underside and beginning to set, about 2 minutes. flip and cook until browned on the second side and cooked at the center, about 2 minutes longer.
• 6 transfer the cooked pancakes to a baking sheet and place in the oven to keep warm. brush the skillet with the remaining oil and repeat with remaining batter.