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Strawberry Griddle Cakes
Nb persons: 6
Yield: 3 panckakes
Preparation time:
Total time:
Source: Oprah
| Low-fat buttermilk, fat-free ricotta, egg whites only—so why do these taste so amazing? Do we really need to know why? | |
| 1 cup | whole wheat flour |
| 1 Tbsp | baking powder |
| ½ tsp | baking soda |
| ¼ tsp | salt |
| 1 ½ cups | low—fat buttermilk |
| ½ cup | fat-free ricotta cheese |
| ¼ tsp | honey |
| ¼ tsp | canola oil |
| ½ tsp | freshly grated lemon zest |
| ¼ tsp | vanilla |
| 1 | egg white |
| ½ cup | strawberries |
| ½ cup | bananas |
1. In a medium bowl, combine flour, baking powder, baking soda, and salt. In another bowl, whisk buttermilk, ricotta, honey, oil, lemon zest and vanilla.
2. Whisk wet ingredients into flour mixture until just blended. Ina small bowl, with mixer at high speed, beat egg white until it stands in stiff peaks when beaters are lifted. With a rubber spatula, gently fold white into batter until just blended. Fold in fruit until just combined.
3. Heat a griddle or a 12” nonstick skillet over medium flame until a drop of water sizzles; spray lightly with nonstick cooking spray. Pour batter by scant ¼ cups onto hot griddle, making a few cakes at a time. Cook until tops are bubbly, some bubbles burst, and edges look dry. Turn with a wide spatula, and cook until undersides are golden. Transfer to a platter; keep warm. Repeat with remaining batter, spraying griddle with cooking spray when necessary.
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