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 1/4 cup batter for each pancake; cook until lightly browned, about 2-3 minutes per side. Remove pancakes to a tray in a warm oven and repeat with remaining ingredients. Two pancakes per serving.
Extras freeze well.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (175g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 324 (64%)|
|Amt Per Serving||% DV|
|Total Fat 36g||48 %|
|Saturated Fat 21.7g||109 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 230.3mg||71 %|
|Sodium 1496mg||52 %|
|Potassium 145.3mg||4 %|
|Total Carbohydrate 41.1g||12 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 40.9g|
|Protein 8.2g||12 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 510
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