These pancakes are incredibly moist and fluffy, with light air bubbles texture and they're only 75 kcal each pancake!They features Ricotta cheese instead of butter or oil, so they're lighter but still rich and delicious! Flavored with true lemon zest and a splash of fresh lemon juice, they're absolutely irresistible!These pancakes are perfect for a special occasion, I often made them for Mother's Day because my mom is a huge fan of Ricotta, but they're perfect as breakfast or yummy treat.I whipped the egg whites in a separate bowl to give them a fluffy airy texture, but if you're in a hurry you can mix the eggs together and use only one bowl: in this case, use 2 tsp of yeast instead of 1+1/4 tsp.They are low in sugar because they are perfect served with maple syrup or just sprinkled of powdered sugar. If you don't want to add any topping, you can increase the sugar amount in the batter according to your taste.
zest from 1 or 2 lemonsif you like the strong lemon flavor, use 2 lemons for the zest
125 ml(1/2 cup)milk or buttermilk, room temperature
90 g(3/4 cup)all purpose flour
1+1/4 tspbaking powder
1/8 tspbaking salt
In a large bowl, place 2 egg whites, lemon juice and start mixing with a hand mixer until white foamy.
Add gradually sugar and mix until firm and medium-stiff peaks form. Set aside.
In a medium size bowl, place Ricotta, 2 egg yolks, lemon zest, milk and mix with a whisk until well combined. It's pretty normal if you see some small lumps because Ricotta is not totally creamy like cream cheese.
Sift in flour, baking powder, salt and mix until combined: do not overmix!!
Gently incorporate about 1/3 of whipped egg whites into Ricotta mix.
Pour Ricotta mix into the remaining whipped egg whites and gently fold without deflating: do not overmix, don't worry if the mix is not 100% combined.
Cover and set aside few minutes at room temperature the batter until prepare the pan.
Heat a non-stick pan over medium heat for few minutes, then grease it with butter and absorb the excess with kitchen paper.
Place 1/3 cup of batter on the pan for each pancakes, cover the pan with a lid, low the heat at medium-low and cook for about 2 1/2-3 minutes or until the bottom become golden, the top still a bit runny but some bubbles appear.
Remove the lid, flip the pancakes and cook the other side (without the lid) for about 2 minutes or until golden brown.
Serve immediately with some fresh fruit and maple syrup.
You can serve with fresh fruit or maple syrup on top.You can store in refrigerator for about 2 days or in freezer for up to 2 months.