Servings: Makes 6 servings (18 small pancakes)
- 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
In a medium bowl, combine flour, baking powder, baking soda and salt. In another bowl, whisk buttermilk, ricotta, honey, oil, lemon zest and vanilla.
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.
145 calories, 2 grams fat, 1 grams saturated fat, 7 mg of cholesterol, 488 mg sodium, 23 grams carbohydrate, 8 grams protein