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lemon ricotta and sour cream pancakes light version

Desciption

requested by marramamba in the "lighten up your favorite comfort food" challenge. original recipe: recipe#23004. these are delicious pancakes that are very fluffy and delicate, with a mild lemon flavor. each serving contains 6.5 grams of fat, 2.8 grams of saturated fat, and 95 mg cholesterol (calculated from ingredient labels).

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Nutritions

  • Carbohydrates: 385.6
  • Fats: 19.0
  • Dietary Fiber: 40.0
  • Minerals: 22.0
  • Proteins: 44.0
  • Vitamins: 29.0
  • Water: 14.0

Steps

  1. In a large bowl
  2. Mix ricotta
  3. Sour cream
  4. Regular tub margarine
  5. Vanilla
  6. Buttermilk
  7. Sugar
  8. Cinnamon
  9. Salt
  10. Lemon zest
  11. And one whole egg until incorporated
  12. In a mixer fitted with a whip attachment
  13. Beat four egg whites to stiff peaks
  14. Sift flour and baking powder into the bowl of ricotta and other wet ingredients
  15. And stir until barely combined
  16. In several batches
  17. Gently fold egg whites into the batter
  18. Ladle approximately cup of batter for each pancake onto prepared griddle
  19. Cook until bottom is golden brown and bubbles start to form
  20. Flip and cook second side until done
  21. We love these topped with lemon curd
  22. But you could also try them with maple syrup

Step 8

Total Time in Minute 35

Ingredients Count 14

cooking lemon  ricotta and sour cream pancakes  light version

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Ingredients

Low-fat ricotta cheese

Nonfat sour cream

Smart balance butter spread

Vanilla extract

Low-fat buttermilk

Sugar

Cinnamon

Salt

Lemon zest

Egg

Egg whites

Cake flour

Baking powder

Lemon curd

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