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Weight Watchers Recipe

Ratings (356)

5PointsPlusValue

Prep time: 10 min

Cook time: 18 min

Other time: 0 min

Serves: 6

A ricotta cheese-and-citrus twist on a favorite American breakfast. Great plain but also super topped with mixed berries and a drizzle of lemon juice.

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Ingredients 1 1/2 cup(s) all-purpose flour    1 tsp baking soda    1/2 tsp table salt    1 cup(s) low-fat buttermilk      2 large egg(s), yolks and whites separated    2 Tbsp sugar, granulated    2 Tbsp lemon zest, or increase to taste    1/2 cup(s) part-skim ricotta cheese    3 spray(s) cooking spray    Instructions In a small bowl, whisk together flour, baking soda and salt.  In a large bowl, beat together buttermilk, egg yolks, sugar, lemon zest and ricotta cheese by hand.  In a clean bowl, using an electric mixer, beat egg whites until soft peaks form. Add dry ingredients to buttermilk mixture until just combined; gently fold in egg whites until they are just incorporated.  Coat a large nonstick griddle or pan with cooking spray; heat over medium heat. Spoon batter into pan in batches using a 1/4-cup batter for each pancake; cook until lightly browned, about 2 to 3 minutes per side. Remove pancakes to a tray in a warm oven and repeat with remaining ingredients (being careful not to spray cooking spray into open flame). Yields 2 pancakes per serving. Notes You can thin the batter out with a little water if desired.