- 1 cup unbleached all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups low-fat buttermilk
- 1/2 cup fat-free ricotta cheese
- 3/4 teaspoon honey
- 3/4 teaspoon canola oil
- 1/2 teaspoon freshly grated lemon zest
- 1/4 teaspoon vanilla
- 1 egg white
- 1/3 cup diced mango
- 1/3 cup sliced strawberries
Whisk wet ingredients into flour mixture until just blended. In a 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 mango and strawberries until just combined.
Heat a griddle or a 12-inch nonstick skillet over medium flame until a drop of water sizzles; spray lightly with nonstick cooking spray. Pour batter by scant 1/4 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.