Oh, my word:
From the Noble Pig blogspot:
Lemon Lover's Ricotta Pancakes
From the Blogger:
Lately, I've been hearing the same message repeated over and over from out in the blogosphere, "I'm On A Diet".
It seems as if everyone is participating in either South Beach, Weight Watchers, Atkins or Jenny Craig, to name a few.
Fat grams are being counted, calories are being watched and carbohydrate consumption is something of the distant past.
I have heard the tales of woe; your fat pants no longer fit. I'm sorry, I really am.
So internet, this one's for you, Lemon Lovers' Ricotta Pancakes. This over-the-top decadence is a lighter (low in fat) version of traditional hotcakes you are used to consuming. Every bite is reminiscent in texture and flavor to a light and airy cheesecake. What could be better than that?
The assertive flavor of these pancakes come from the double shot of citrus, using both fresh lemon juice and lemon zest. When topped off with the Quick Blueberry Sauce every bite is a fulfilling treat.
Has there ever been a more perfect Mother's Day brunch item? When Mom hears (because she won't know by tasting) this is a low in fat version of a favorite, it will knock her socks off.
So, get your skinny pants out, they will fit now, and let's whip these up. You won't be sorry you did.
Aren't these unbelievable? You will have no idea these are low in fat.
See, your fat pants are already falling off you. Good job.
Lemon Lovers' Ricotta Pancakes
adapted from Jim Romanoff
1 cup all-purpose flour
2 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup part-skim ricotta cheese (do not substitute fat-free)
1 large egg
2 large egg whites
1/2 cup lemon juice
2 teaspoons grated lemon zest
1 Tablespoon canola oil, more for brushing on the griddle/skillet
Preheat oven to 200 degrees.
In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
In a medium bowl, whisk together ricotta, egg, egg whites, lemon juice, lemon zest and canola oil. Fold this mixture into the dry ingredients to make a thick batter.
Brush a nonstick skillet with canola oil and heat over medium-low. With a 1/4 cup measure, drop the batter onto the skillet, spreading it slightly.
Cook the pancakes until browned on the underside and beginning to set, about 2 minutes. Flip and cook until browned on the second side and cooked at the center, about two minutes longer.
Transfer the cooked pancakes to a baking sheet and place in the oven to keep warm. Brush the griddle or skillet with the remaining oil and repeat with remaining batter.
Quick Blueberry Sauce
adapted from Jim Romanoff
1 Tablespoon fresh lemon juice
2 teaspoons cornstarch
2 cups fresh or frozen blueberries
1/3 cup sugar
2 Tablespoons water
1/4 teaspoon salt
In a small bowl, combine the lemon juice and cornstarch, then set aside.
In a medium saucepan, combine the blueberries, sugar, water and salt. Bring mixture to a boil over high heat. Reduce to a simmer and stir in lemon juice-cornstarch mixture. Simmer, stirring, until the sauce thickens slightly, about 2 minutes more. Cover and set aside.