Lemon Ricotta Pancakes

Ingredients

• 1 tsp sea salt
• 6 g no calorie sweetener
• 1 cup skim milk
• 1 1/2 cups all purpose flour
• 1 cup ricotta cheese
• 2 large eggs
• 3 large egg whites
• 2 tbsps lemon juice (canned or bottled)
• 3 tsps baking powder (sodium aluminum sulfate, double acting)

Directions

1. Put egg white in a small vessel and whip with a fork till frothy.
2. In a separate bowl, add all other ingredients and mix well - add egg whites mixing gently just till incorporated.
3. Preheat a griddle or fry pan, using medium heat, and if required spray or drizzle a small amount of oil or butter.
4. Using a vessel of your choice to drop batter onto the surface, make each pancake approximately 4” in diameter.
5. Cook on one side watching for air bubbles and when they begin to break, flip the pancake and cook for approximately 1 minute checking carefully by lifting the edge.