Lately, I’ve been hearing the same message repeated over and over from out in the blogosphere, “I’m On A Diet”.
It seems as if everyone is participating in either South Beach, Weight Watchers, Atkins or Jenny Craig, to name a few.
Fat grams are being counted, calories are being watched and carbohydrate consumption is something of the distant past.
I have heard the tales of woe; your fat pants no longer fit. I’m sorry, I really am.
So internet, this one’s for you, Lemon Ricotta Pancakes. This over-the-top decadence is a lighter (low in fat) version of traditional hotcakes you are used to consuming. Every bite is reminiscent in texture and flavor to a light and airy cheesecake. What could be better than that?
The assertive flavor of these pancakes come from the double shot of citrus, using both fresh lemon juice and lemon zest. When topped off with the Blueberry Sauce every bite is a fulfilling treat.
Has there ever been a more perfect Mother’s Day brunch item? When Mom hears (because she won’t know by tasting) this is a low in fat version of a favorite, it will knock her socks off.
So, get your skinny pants out, they will fit now, and let’s whip these up. You won’t be sorry you did.
Let’s make the Blueberry Sauce first so it’s ready for the pancakes. Here’s what you need: Fresh lemon juice, cornstarch, blueberries (frozen or fresh), sugar, salt and water.
In a small bowl, add 2 teaspoons cornstarch and 1-1/2 Tablespoons fresh lemon juice. Mix until fully incorporated and set aside.
In a medium saucepan add 1/3 cup sugar, 2 Tablespoons water, 1/4 teaspoons salt and 2-1/4 cups of frozen or fresh blueberries.
Bring to a boil over high heat. Once boiling, reduce to a simmer and stir in the lemon-juice cornstarch mixture . Continue to simmer and stir until thickened, about 2 minutes.
Here’s what it will look like. Taste it, you will be pleasantly surprised.
Cover and set aside until the pancakes are ready.
Let’s get working on the pancakes, we’re almost done. You will need: All-purpose flour, sugar, baking powder, baking soda, salt, part-skim ricotta cheese, egg and egg whites, fresh lemon juice, lemon zest and canola oil.
In a large bowl mix together, 1-1/4 cups of all-purpose flour, 3 Tablespoons of sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt.
In a medium bowl, whisk together 1 cup part-skim ricotta (this replaces milk in the batter, imparting cheesecake-like flavor, making the pancakes light and fluffy), 1 large egg, 2 egg whites (this also contributes to the light and fluffy texture without adding fat), 1/2 cup fresh lemon juice (3-6 lemons depending on how juicy they are), 2 teaspoons grated lemon zest and 1 Tablespoon Canola Oil (replaces butter to reduce saturated fat).
Fold the dry mixture into the wet to make a thick batter.
Brush a nonstick griddle or skillet with canola oil (not too much) and heat over medium-low heat.
Using a 1/4 cup measure drop the batter onto the griddle or skillet, spreading it slightly. Cook until brown on the underside and set, about 2 minutes.
Flip and cook until browned on the second side, about 2 minutes more.
Transfer to a baking sheet and place in the oven to keep warm. Add more oil to the griddle and repeat with remaining batter.
Aren’t these unbelievable? You will have no idea these are low in fat.
See, your fat pants are already falling off you. Good job.
Lemon Ricotta Pancakes
1-1/4 cups all-purpose flour
3 Tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup part-skim ricotta cheese (do not substitute fat-free)
1 large egg
2 large egg whites
1/2 cup lemon juice
2 teaspoons grated lemon zest
1 Tablespoon canola oil, more for brushing on the griddle/skillet
Preheat oven to 200 degrees.
In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
In a medium bowl, whisk together ricotta, egg, egg whites, lemon juice, lemon zest and canola oil. Fold this mixture into the dry ingredients to make a thick batter.
Brush a nonstick skillet with canola oil and heat over medium-low. With a 1/4 cup measure, drop the batter onto the skillet, spreading it slightly.
Cook the pancakes until browned on the underside and beginning to set, about 2 minutes. Flip and cook until browned on the second side and cooked at the center, about two minutes longer.
Transfer the cooked pancakes to a baking sheet and place in the oven to keep warm. Brush the griddle or skillet with the remaining oil and repeat with remaining batter.
1-1/2 Tablespoons fresh lemon juice
2 teaspoons cornstarch
2-1/4 cups fresh or frozen blueberries
1/3 cup sugar
2 Tablespoons water
1/4 teaspoon salt
In a small bowl, combine the lemon juice and cornstarch, then set aside.
In a medium saucepan, combine the blueberries, sugar, water and salt. Bring mixture to a boil over high heat. Reduce to a simmer and stir in lemon juice-cornstarch mixture. Simmer, stirring, until the sauce thickens slightly, about 2 minutes more. Cover and set aside.