Ww Fluffy Lemon Ricotta Pancakes Food

FLUFFY LEMON-RICOTTA PANCAKES

Steps:

• Set baking sheet on middle rack in oven and preheat to 200°F.
• Whisk together flour, baking soda, and salt in small bowl. Stir together buttermilk, ricotta, egg yolks, sugar, and lemon zest in medium bowl until blended.
• With electric mixer on medium speed, beat egg whites in another medium bowl until soft peaks form when beaters are lifted. With rubber spatula, gently stir flour mixture into buttermilk mixture just until flour mixture is moistened. Fold in beaten whites in two additions just until no white streaks remain.
• Brush oil on large nonstick griddle and set over medium heat (if using electric griddle, preheat to 375°F). Pour 1/4 cupfuls of batter onto griddle, spacing evenly, and cook until bubbles appear along edge and pancakes are lightly browned, about 3 minutes. Turn pancakes over and cook until lightly browned on second side, 2-3 minutes longer, transferring pancakes to baking sheet in oven as they are done. Repeat, making total of 12 pancakes. Serve sprinkled with lemon peel strips.
• Serving size: 2 pancakes

WW FLUFFY LEMON RICOTTA PANCAKES

Steps:

• Mix flour, baking soda and salt together,.
• in another bowl mix egg yolks, sugar lemon zest and ricotta cheese and then mix with dry ingrediants.
• Whisk whites until stiff.
• Blend whites into batter until just blended.
• Spray skillet and heat, pour in batter by 1/4 Cup cook and serve hot.

LEMON RICOTTA PANCAKES WITH FIGS

Steps:

• In a large bowl, whisk together the ricotta, buttermilk, eggs, sugar, lemon zest, lemon juice, and vanilla. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. While stirring with a rubber spatula, add the flour mixture to the ricotta mixture and mix just until combined. Set aside for 5 minutes.
• Heat a large (12-inch) saute pan over medium heat. Pour in a tablespoon or two of the clarified butter and heat until the butter sizzles. Stir the batter with a rubber spatula. Using a standard (2 1/4-inch) ice cream scoop, drop level scoopfuls of batter into the pan and allow them to cook for a few minutes, until bubbles appear all over the top. While the pancakes cook, distribute the figs on the pancakes, then turn to cook on the other side, until they spring back when lightly touched. Repeat with the remaining batter, adding clarified butter to the pan as needed. Transfer to plates, sprinkle with lemon zest, dot with butter, and drizzle with maple syrup. Serve hot.

FLUFFY AND DECADENT BLUEBERRY-RICOTTA PANCAKES

Steps:

• In a large bowl, whisk the egg yolks with the milk, sugar and vanilla until well combined. Add the flour, baking powder and salt. Whisk until just combined--do not overmix; small flour lumps are okay. Gently fold in the ricotta cheese until just barely combined. Again, some ricotta clumps are okay.
• In a separate bowl, using an electric mixer with the whisk attachment, beat the egg whites and cream of tartar (if using) at medium speed until frothy. Then switch to high speed and beat until soft peaks form, 4 to 6 minutes. Gently fold the egg whites into the batter until just combined.
• Heat a griddle over medium heat and give it a 3-second spray with nonstick spray to coat. Dip a 2-ounce (56-g) ladle into the batter and ladle onto the griddle. Be sure to leave enough space between the pancakes to get your spatula in there to flip. Cook over medium heat until the bottoms are golden brown and the pancakes are just beginning to set, 1 to 2 minutes. Sprinkle each pancake with a few blueberries, pressing them in gently. Flip over and continue to cook until golden on the second side. Remove from the heat and repeat with the remaining batter. Serve with maple syrup and butter.