Pancakes: the perfect lazy sunday morning breakfast. The thing is I could also eat them any other day of the week. I usually top mines with peanut butter and strawberries or just fruits with maple syrup.
I recently discovered a reduced-sugar syrup so I feel less guilty when I drown my pancakes in sweetness. I’m not usually “afraid” of sugar…I add it to my coffee every morning and sometimes to my smoothies. I’ve always said that there’s no need to be afraid of foods, you only need to pay attention to the quantities. The thing with pancakes is that they usually involve too much maple syrup so finding a reduced sugar option is totally acceptable. The cons? Some people (read: le boyfriend) don’t like the taste. I can tell it tastes a bit different but I don’t mind at all.
-1/2 cup all-purpose flour
-2 tablespoons brown sugar
-1 teaspoon baking soda
-1/3 teaspoon salt
-1 and 1/2 cups buttermilk (plus 2-3 tablespoons)
-2 egg whites and 1 egg yolk
-3 tablespoons lemons juice (about 1/2 a lemon)
-1/3 cup reduced fat ricotta cheese
1. Add the flours, sugar, baking soda and salt in a blender and slightly blend to combine
2. In a medium bowl, mix the buttermilk, egg yolk and lemon juice. Add this mixture into the blender blend everything together
3. Incorporate the ricotta cheese and blend again.
4. In a separate bowl, add the egg whites and mix with a mixer in high speed to beat the egg whites until the soft peaks
5. Add the egg whites into the blender and blend again. Adjust the thickness of the batter by adding the extra 2-3 tablespoons of buttermilk until everything is well incorporated
6. Pre-heat over medium a nonstick frying pan
7. When hot, drop about 1/2 cup of the blended mixture and cook until bubbles start to form and edges begin to golden
8. Turn the pancakes with a spatula and cook the other side until golden
10. Top with fruits and maple syrup (I used a no-sugar “maple” syrup). You can also add peanut butter and fruits.