Back to the grind, eh? Let’s turn that frown upside down by pausing for just a moment to revel in the wonder that is ricotta pancakes…
They’re thin, delicate, and very summery with a citrus punch, compliments of orange rind. These were a quick, 15-minute meal (okay, maybe 20 with the cook time) and they were a great change from a traditional pancake.
While I don’t follow a low carbohydrate diet by any means, this recipe would suit the individual looking for something higher in protein and lower in carb. It’s hard to find a serving of 3 pancakes for just 23 grams of carbohydrate. And due to the higher protein and fat content, these pancakes are filling.
3 eggs, separated
grated rind of 1 orange
1/4 cup orange juice
1 cup low-fat ricotta cheese
1/2 cup whole wheat pastry flour
1/4 cup fat-free milk
2 Tbsp unsalted butter, melted
1/4 tsp salt
Combine egg yolks, orange rind, juice, cheese, flour, milk, butter and salt in large bowl. Stir thoroughly.
Beat whites with electric mixer until soft peaks form. Fold egg whites into batter.
Drop batter by 3-4 tablespoons disks onto greased, preheated griddle or skillet. Cook pancakes 2 minutes each side or until golden brown. Serve hot with honey or syrup, if desired. Yield: 3 servings (3 pancakes each).
Nutrition Information (per serving): 306 calories; 15.7 g. fat; 235 mg. cholesterol; 340 mg. sodium; 23 g. carbohydrate; 2 g. fiber; 13.7 g. protein
Result: These were flavored beautifully with the orange rind…it’s so prominent! The ricotta gives the pancakes a very thin and delicate shape and texture. The pancakes are fragile to flip, so be sure your griddle is hot enough…but not too hot! We really enjoyed these for something different. They’re a bit lower carb, so they are friendly to those looking to watch their carbohydrate count! Enjoy!
I recommend citrus rind…yum!