Luscious Lemon Ricotta Pancakes

adapted from Anne Burrell as found on

Yield - approx. 20 pancakes   Servings - 10 ( 2 pancakes per svg )  Serving size - 2 pancakes  Points per Serving - 4 points   Pointsplus per serving - 6 points

Calories ( per svg) - 221.4,  Total fat ( per svg) - 4.2g,  Carb ( per svg) - 36.8g,  Protein ( per svg) - 8.7g,  Fiber ( per svg) - 0.7g

2 cups all purpose flour

3/4 cup sugar

1/2 tsp. salt, plus a pinch for egg whites

1 tsp. baking powder

4 eggs, separated

1 cup low fat ricotta cheese

1 cup skim or 1% milk

2 lemons, zested and juiced

Powdered sugar for dusting

1. Stir together all dry ingredients in large bowl.  In another bowl, combine the egg yolks, ricotta, milk and lemon zest and juice and whisk until all the ingredients are well blended.  make a well in the dry ingredients, add the wet ingredients to the well, and whisk until combined.  

2. In another bowl, whip the egg whites and the pinch of salt until soft peaks form. Fold the beaten egg whites into the flour mixture in thirds.  Do this quickly and gently so the pancakes will be light and fluffy.  

3. Heat nonstick griddle or pan sprayed with a bit of cooking spray, and drop batter by 1/4ths cup to make pancakes.  Batter is a bit thick, so once you drop it onto the hot pan, swirl it around to make a thin pancake.  Flip when underside is done.  Keep warm in oven on platter until all cakes are done.  Dust with powdered sugar before serving.  

As you can see, this recipe uses no oil or butter and although the original recipe called for the cakes to be cooked in butter, I found using a nonstick skillet and cooking sprays between each pancake was enough to prevent them from sticking.

This recipe makes approximately 20 -  4" pancakes ( about 1/4 cup batter per pancake).  A serving is two pancakes.