ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Orange-Ricotta Pancakes

Yield 5 servings (serving size: 3 pancakes)

Ingredients

  • 2/3 cup all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (3 ounces) part-skim ricotta cheese
  • 1/4 cup fat-free milk
  • 1/4 teaspoon grated orange rind
  • 2 tablespoons fresh orange juice
  • 3 large egg yolks
  • 3 large egg whites

Nutrition Information

  • calories 204
  • caloriesfromfat 28 %
  • fat 6.3 g
  • satfat 2.8 g
  • monofat 2.1 g
  • polyfat 0.6 g
  • protein 10.1 g
  • carbohydrate 26.4 g
  • fiber 0.5 g
  • cholesterol 142 mg
  • iron 1.4 mg
  • sodium 318 mg
  • calcium 161 mg

How to Make It

  1. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Combine ricotta cheese and next 4 ingredients (cheese through yolks), and add to the flour mixture, stirring until smooth. Beat egg whites at high speed of a mixer until stiff peaks form. Gently fold one-fourth of egg whites into cheese mixture; gently fold in remaining egg whites.

  2. Spoon about 1/4 cup batter onto a hot nonstick griddle or large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.