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.
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.
So...this recipe does taste good once you figure out how to cook them. They don't bubble up on one side like regular pancakes so you just have to make sure you flip them after2-3 minutes. My griddle was at 325, which is what I normally set it at for pancakes, but I had to reduce the temp a bit for these because they have a tendency to burn without cooking all the way through. Also, you have to smooth down the batter a little bit after putting it on so that it will cook evenly. My kids enjoyed these and no syrup was necessary because they are fluffy and moist and flavorful. They have a lot of protein which is great. My biggest complaint about this recipe and probably why I wouldn't make them again is that it definitely does not make 15 pancakes which means the serving size is only 4. I got exactly 12 pancakes by measuring a scant 1/4 cup for each pancake. This comes to 7 points per serving on Weight Watchers and they are not filling at all. Breakfast is over and I am starving!!
The consistency of the batter was about right for me (I used spelt flour which seems to make for a thinner batter), but the pancakes were VERY airy and insubstantial. Despite all the whipped egg white they still took longer than I would have expected to cook, and once they were removed from the griddle they quickly lost their volume. I ate four of them, which is unheard-of for me. The flavor was good however and I might make them again with more flour and fewer eggs, and perhaps more orange rind. This might make a good low-carb pancake, but not something I'd serve for a hearty breakfast.
The batter was very thick. My pancakes were very tall and dark brown on the outside, but the middles were still uncooked. The first ones I did somewhere between medium and medium high heat. I let the pan cool and did the next batch just under medium. Same problem. The rest of the batter I used in our waffle iron and it made perfect waffles!
Very fluffy and melt-in-your mouth. They had a good flavor and the recipe uses no fat or oils. However, they didn't really fill me up, so you need some protein or fruit to make them a complete breakfast. Good use of leftover ricotta. Make sure to stir after each batch because the heavier batter sinks to the bottom and the last pancakes were flat.
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