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One of the most difficult parts of dieting is trying to figure out how to incorporate some of your favorite dishes into your new limited calorie allowance. I am a huge fan of breakfast for dinner. There was a six month run my senior year of college where my roommate Rebecca and I made pancakes at least twice a week. My pancake intake has gone way down since then, and I have been lucky enough to find some caloric short cuts that still allow for the occasional short stack. A few weeks ago I received the monthly newsletter from The Foley House (the B&B where Andy and I honeymooned) and it included a decadent recipe for lemon ricotta pancakes topped with buttery spicy apples. The topping alone was almost half my daily calories so I set the recipe aside, out of sight, but unfortunately not out of mind. So I made some healthy substitutions, ditched the topping and here is what I came up with.
- 1 cup egg beaters
- 1 cup egg white beaters
- zest from 2 lemons
- 2 tbsp of Splenda
- 1 1/3 cup low fat Ricotta
- 1/2 cup of all purpose flower
- Non-stick cooking spray
In a bowl whisk together the egg beaters, the ricotta, the sugar, and the zest, add the flour, and stir the mixture until it is just combined.
In a separate bowl use an electric beater to beat egg white beaters and a pinch of salt at high speed until stiff peaks form.
Gently fold the egg whites into the first mixture.
Heat your griddle until it is hot enough for water droplets scatter when dripped on the surface. Use a 1/3 measuring cup to pour batter onto the griddle, cooking pancakes 1-2 minutes per side.
Serve pancakes plain or with sliced fresh berries.
Makes 15-20 pancakes
The verdict: Delicious, the egg whites make these pancakes taste more like thick crepes than a traditional pancake, but I will most assuredly be making these again. Maybe next time with blueberries added to the batter.