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Ingredients
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1 tablespoon Smart Balance butter spread or 1 tablespoon other regular tub margarine, melted
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1 1/2 teaspoons vanilla extract
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3/4 cup low-fat buttermilk
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1 tablespoon sugar
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1/8 teaspoon cinnamon
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1 pinch salt
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1 1/2 teaspoons lemon zest (from 2 small lemons, I use a microplaner)
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4 egg whites
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3/4 cup cake flour
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1 1/2 teaspoons baking powder
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lemon curd or maple syrup, for serving
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1 egg
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1/3 cup nonfat sour cream or 1/3 cup reduced-fat sour cream
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1 cup low-fat ricotta cheese
Instructions
- 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.