Lemon Ricotta And Sour Cream Pancakes Light Version Recipes

LEMON-RICOTTA PANCAKES

Steps:

• Whisk water and baking soda together in a mixing bowl. Add ricotta cheese, lemon zest, vegetables oil, sugar, egg, and vanilla. Whisk until smooth, breaking up lumps of cheese as you mix. Add melted butter, lemon juice, and 1 cup plus 2 tablespoons self-rising flour. Whisk together, stirring until most of flour disappears into the batter.
• Let batter sit at room temperature about 15 minutes.
• Heat lightly greased cast iron skillet or griddle over medium-high heat. Portion out 1/4 cup scoops of batter onto skillet (cook in batches). When bubbles begin to form on the surface and the edges of the pancakes start to look dry (2 to 3 minutes), flip and cook other side until cooked through, 2 to 3 minutes. Transfer to a warm plate.

LEMON, RICOTTA AND SOUR CREAM PANCAKES

Steps:

• In a large bowl, whisk together ricotta, sour cream, butter, vanilla, milk, egg yolks, sugar, cinnamon, salt, and lemon zest until completely homogenized.
• Sift flour and baking powder on top and blend completely.
• In a separate bowl, beat the egg whites to stiff peaks and gently fold into batter – the batter should be just thin enough to pour- if too thick, add more milk.
• Pour by ¼ cups onto prepared 375 degree griddle and cook 2-3 minutes on first side, then flip and cook 1-2 minutes more, or to your liking.

LEMON, RICOTTA AND SOUR CREAM PANCAKES (LIGHT VERSION)

Steps:

• In a large bowl, mix ricotta, sour cream, regular tub margarine, vanilla, buttermilk, sugar, cinnamon, salt, lemon zest, and one whole egg until incorporated.
• In a mixer fitted with a whip attachment, beat four egg whites to stiff peaks.
• Sift flour and baking powder into the bowl of ricotta and other wet ingredients, and stir until barely combined.
• In several batches, gently fold egg whites into the batter (do not re-stir the batter again after this, or it will deflate).
• Ladle approximately ¼ cup of batter for each pancake onto prepared griddle. Cook until bottom is golden brown and bubbles start to form. Flip and cook second side until done.
• We love these topped with lemon curd, but you could also try them with maple syrup.

LEMON-SOUR CREAM PANCAKES

Steps:

• Combine flour, sugar, baking soda and salt.
• Mix eggs, sour cream, lemon zest and juice in medium bowl until blended. Stir in flour mixture.
• Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using about 1/4 cup batter for each pancake; cook until bubbles form on tops, then turn to brown other sides.
• Serve topped with blueberries and syrup.

LEMON RICOTTA PANCAKES WITH SWEET CREME FRAICHE

Steps:

• Mix heavy cream, buttermilk, and 2 tablespoons sugar together in a bowl. Let stand at room temperature until slightly thickened, 6 to 8 hours. Cover and refrigerate for at least 24 hours before using.
• Sift flour, baking powder, and salt together in a bowl.
• Whisk ricotta cheese, egg yolks, milk, sugar, and lemon zest together in a separate bowl. Whisk in flour mixture until batter is smooth.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold very gently into the batter.
• Heat a lightly oiled griddle over medium heat. Drop 1/2 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
• Beat sweetened creme fraiche until stiff peaks form. Serve with pancakes.