Zutaten für Lemon Ricotta And Sour Cream Pancakes Light Version
- 1 cup Low Fat Ricotta Cheese
- ½ cup Nonfat Sour Cream
- ¼ cup Smart Balance Butter Spread (melted)
- 1 teaspoon Vanilla Extract
- 1 cup Low Fat Buttermilk
- ½ cup Sugar
- 1 teaspoon Cinnamon
- ¼ teaspoon Salt
- zest of 1 Lemon
- 1 large Egg
- 4 large Egg Whites
- 2 cups Cake Flour
- 2 teaspoons Baking Powder
- Lemon Curd (for serving)
- Oil (for greasing griddle)
- maple syrup (for serving)
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Zubereitung von Lemon Ricotta And Sour Cream Pancakes Light Version
- In a large bowl, whisk together 1 cup ricotta cheese, ½ cup sour cream, ¼ cup regular margarine (melted), 1 teaspoon vanilla extract, 1 cup buttermilk, ½ cup sugar, 1 teaspoon cinnamon, ¼ teaspoon salt, zest of 1 lemon, and 1 large egg until well combined.
- In a separate bowl, using a hand mixer or stand mixer fitted with a whisk attachment, beat 4 large egg whites until stiff peaks form.
- In a separate bowl, whisk together 2 cups all-purpose flour and 2 teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
- Gently fold in the whipped egg whites in three additions, being careful not to deflate the batter.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour ¼ cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with your favorite toppings, such as lemon curd or maple syrup.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
40g
Fat
29g
Carbs
14g
