Lemon-Ricotta Pancakes with Cherry Sauce

Cherries contain potassium, a nutrient that helps slash the risk of high blood pressure. Lower-fat ricotta gives these pancakes rich flavour and extra protein without too much fat and calories.

Best Health magazine, March/April 2014; Image: Thinkstock

 

Lemon-Ricotta Pancakes with Cherry Sauce
Lemon-Ricotta Pancakes with Cherry Sauce
Servings
10Pancakes
Servings
10Pancakes
Ingredients
Servings: Pancakes
Units:
Ingredients
Servings: Pancakes
Units:
Instructions
  1. In a bowl, combine ricotta, egg yolks, sugar and lemon zest. In a separate bowl, combine flour, 1/2 teaspoon (2 mL) cinnamon, plus baking powder, baking soda and salt. Stir flour mixture into cheese mixture. Set aside.
  2. Beat egg whites until soft peaks form. Stir about one fourth of egg whites into ricotta mixture, then fold in remaining whites.
  3. Heat a skillet to medium. Add a little of the butter and melt. Pour 1/4 cup (60 mL) batter into pan for each pancake, and cook two minutes per side. Transfer cooked pancakes to 200°F oven to keep warm.
  4. For cherry sauce, simmer cherries, lemon juice, maple syrup, remaining cinnamon, and 1/2 cup (125 mL) water in a saucepan for 10 minutes, then mash cherries. Stir in vanilla and the cornstarch mixture; simmer two minutes, until thickened. Serve pancakes topped with sauce.
Recipe Notes

Per pancake with 1/10th of cherry sauce: 162 calories, 7 g protein, 5 g fat (2 g saturated fat), 26 g carbohydrates, 2 g fibre, 96 mg chol­esterol, 234 mg sodium.