The Healthy Plate: Low-fat pancakes are great for Mom

By Jim Romanoff | Friday, May 16, 2008

Traditional brunch fare often is heavy and usually includes fatty meats such as bacon and sausage.

For a lighter Mother’s Day brunch, consider making these scrumptious, Lemon-Lovers’ Ricotta Pancakes, which look similar to traditional pancakes but are quite different when you take a bite.

The pancakes get a double-hit of citrus flavor from half a cup of lemon juice plus some grated lemon zest.

Part-skim ricotta cheese stands in for milk in the batter and lends a subtle cheesecake-like flavor to the pancakes while making them crispier on the outside and light and fluffy on the inside. Fat-free ricotta can be substituted, but the results won’t be quite as moist and tender.

Since the part-skim ricotta contains a little fat, only a tablespoon of oil needs to be added to the batter.

To reduce fat even further, the recipe calls for only one whole egg plus two egg whites, which contribute to the light and fluffy texture without adding fat.

Finally, cooking the pancakes on a nonstick surface allows you to use little oil and still get crispy, golden results.

A quick blueberry sauce is a perfect complement to the lemony flavor of the pancakes, plus it adds a nutritious fruit to the dish.

LEMON-LOVERS' RICOTTA PANCAKES

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

1 large egg

2 large egg whites

1/2 cup lemon juice

2 teaspoons grated lemon zest

1 tablespoon, plus 1 teaspoon canola oil (divided)

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

In a medium bowl, whisk together the ricotta, eggs, lemon juice, lemon zest, lemon juice and 1 tablespoon oil. Fold this mixture into the dry ingredients.

Brush a nonstick skillet with oil, then 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 2 minutes longer.





QUICK BLUEBERRY SAUCE

1 tablespoon lemon juice

2 teaspoons cornstarch

2 cups blueberries

1/3 cup sugar

2 tablespoons water

1/4 teaspoon salt

In small bowl, combine the lemon juice and cornstarch.

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.