Lemon Ricotta Pancake Recipe

Each morning when the kids were little we never dreamed of missing breakfast.  It is funny how as we get older and everyone is busy running to work or college we forget those days we never would dream of skipping the most important meal of the day.  According to WebMD ‘Many studies, in both adults and children, have shown that breakfast eaters tend to weigh less than breakfast skippers.’  My recipe share today is going to make you want breakfast anytime of the day especially if you are growing some Meyer Lemons of your own to add to this zesty spin to traditional pancakes.

Pancakes
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Yield: 4

Pancakes

Ingredients

  • 3/4 cup whole wheat flour
  • 3/4 cup unbleached white flour
  • 1 1/2 tsp. baking powder
  • 1 cup 2% milk
  • 3 eggs, separated
  • 3/4 cup part skim ricotta
  • 2 tsp. lemon zest
  • 1/2 tsp. vanilla extract
  • 1 cup fresh blueberries
  • Maple Syrup (optional)

Instructions

  1. Combine the flours, baking powder, and 1/4 tsp. salt in a large bowl. Reserve.
  2. Beat the milk with eggs in another bowl. Add the ricotta, lemon zest and vanilla and beat until creamy.
  3. Fold the egg mixture into the flour mixture until thoroughly combined. Let batter stand 10 minutes.
  4. Spray skillet with cooking spray. Heat the skillet over medium heat. Using a 1/4 measuring cup, spoon batter into the hot pan. Cook until bubbles form on top of each pancake, about 3 minutes. Carefully turn and cook the other side until bottoms are golden in color, 2 minutes more.
  5. Serve topped with fresh blueberries, and maple syrup if desired.

Recipe and photo credit Kitchen Craft Cookware

What is your favorite healthy breakfast? Are you a skipper or have you made it a practice to start your day out with more than just coffee? I need to work on changing some of my eating habits and include recipes like this to start my day. I hope you will connect with me by commenting in the space below.

Wishing you a healthy start to each day,

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