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NYTimes Recipe

Wednesday, November 08, 2017

Pancakes are a food that I usually avoid - because of too many carbs.
In fact, i never make them - and hardly ever order them when eating breakfast out.
French toast is my preference.

This morning, though, I tried a recipe from the New York Times for "Light, Fluffy and Rich Pancakes."

1 cup ricotta or cottage cheese (I used partially skim ricotta cheese)
1 cup sour cream or plain yogurt (I used low-fat plain yogurt)
3 eggs separated
1/2 teaspoon baking soda
1 cup all-purpose flour
1 tablespoon sugar
2 tablespoons lemon juice
2 teaspoons grated lemon zest
Butter or oil as needed in pan

Nobody can argue with those ingredients. There's lots of calcium and protein in these pancakes.

And truly, they are VERY light and fluffy.

Here's how they do it:

Step 1
Beat together the ricotta or cottage cheese, sour cream or yogurt and egg yolks. Combine baking soda, flour, salt, and sugar. Beat egg whites until fairly stiff but not dry.

Step 2
Heat a griddle or large skillet over medium-low heat while you finish batter. Stir flour mixture into cheese mixture, blending well but not beating. Stir in lemon juice and zest, then gently fold in beaten egg whites; they should remain somewhat distinct in batter.

Step 3
Add 1 tablespoon butter or oil to griddle or skillet and coat surface. When it is hot, add batter by the heaping tablespoon, making sure to include some egg white in each spoonful. Cook until lightly browned on bottom, 3 to 5 minutes, then turn and cook second side. Serve immediately.
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