They are about as low in fat as pancakes can get - anything lower in fat would belong to the "Play-Do" food group. Make them even more healthful by topping them with fresh fruit.
Ricotta-Cottage Cheese Pancakes 1 cup (250 ml) all-purpose flour 1 Tbs (15 ml) granulated sugar 1/4 tsp (1 ml) salt 1 tsp (5 ml) baking powder 4 eggs 1 cup (250 ml) ricotta cheese 1 cup (250 ml) small-curd cottage cheese 3/4 cup (180 ml) fat-free milk 1 tsp (5 ml) vanilla extract 1 tsp (5 ml) grated lemon rind Combine the flour, sugar, salt, and baking powder in a large bowl. In a separate bowl beat the eggs with the ricotta, cottage cheese, milk, vanilla, and lemon zest. Add this mixture to the flour mixture, stirring until moistened. Do not stir any more than necessary to thoroughly combine ingredients. Drop a small amount on a lightly greased griddle or skillet over moderate heat and turn when the edges appear golden brown and dry, and the surface is bubbly. Makes about 2 dozen 3- to 4-inch (7 to 10 cm) pancakes. This recipe hails from Jamaica, as one might guess from the accompanying butter rum sauce. Consider serving this dish for dessert as well as at the breakfast table. Banana Cinnamon Pancakes with Butter Rum Sauce 1 cup (250 ml) all-purpose flour 1 1/4 tsp (6 ml) baking powder 1/2 tsp (2 ml) ground cinnamon 1/4 tsp (1 ml) salt 1 cup (250 ml) milk 1/4 cup (60 ml) packed dark brown sugar 2 Tbs (30 ml) vegetable oil 1 egg 1 tsp (5 ml) vanilla extract 2 - 3 bananas, peeled and mashed Combine the dry ingredients in a mixing bowl. In a separate bowl mix together the milk, sugar, oil, egg, and vanilla extract. Add to the dry ingredients and mix until almost smooth. Add the bananas, stirring to combine, and allow the batter to rest for 30 minutes. For each pancake, pour about 1/4 cup (60 ml) of the batter onto a lightly greased non-stick skillet over moderate heat. Cook until small bubbles form on the surface, about 1 minute. Turn the pancakes and cook an additional 30 to 45 seconds, until golden brown. Serve with butter rum sauce (recipe below) or syrup of your choice. Makes about 12 pancakes, to serve 3 to 4. Butter Rum Sauce 3/4 cup (180 ml) maple syrup 2 Tbs (30 ml) butter 2 Tbs (30 ml) dark rum Combine all ingredients in a small saucepan and heat over moderate heat until the butter has melted. Makes 1 cup (250 ml). These pancakes and the accompanying syrup will make you think you're having apple pie for breakfast. Apple Pecan Pancakes with Apple Spice Syrup 1 cup (250 ml) all-purpose flour 2 Tbs (30 ml) brown sugar 2 tsp (10 ml) baking powder 1/2 tsp (2 ml) salt 1/2 tsp (2 ml) ground cinnamon 3/4 cup (180 ml) plus 2 Tbs (30 ml) milk 2 eggs, separated, whites stiffly beaten 1 tsp (5 ml) vanilla extract 1/2 cup (125 ml) peeled and finely chopped apple 1/2 cup (125 ml) finely chopped pecans Combine the flour, brown sugar, baking powder, salt, and cinnamon in a mixing bowl. Stir in the milk, egg yolks, and vanilla. Fold in the apple, pecans, and beaten egg whites. Using a 1/4 cup (60 ml) measure, drop onto a hot, lightly greased griddle or skillet. Turn when bubbles form on the surface and the edges are golden brown. Serve with apple spice syrup (recipe below). Makes 12 pancakes. Apple Spice Syrup 1/4 cup (60 ml) packed brown sugar 2 Tbs (30 ml) cornstarch (cornflour) 1/4 tsp (1 ml) ground allspice 1/4 tsp (1 ml) ground cinnamon 1/4 tsp (1 ml) ground nutmeg 2 cups (500 ml) apple juice or cider Combine the brown sugar, cornstarch, and spices in a saucepan and mix well. Add the juice and stir over moderate heat until the syrup boils and is slightly thickened. Cool slightly before serving. Makes 2 cups (500 ml). The bright flavor of lemons is a real eye-opener in the morning. Try these light, fluffy pancakes topped with fresh raspberries or strawberries. Lemon Pancakes 3 eggs, separated 1/4 cup (60 ml) all-purpose flour 3/4 cup (180 ml) cottage cheese or yogurt 4 Tbs (60 ml) butter, melted 3 Tbs (45 ml) sugar A pinch of salt The grated zest of 1 lemon Beat the egg whites until stiff and set aside. In a separate bowl, beat the egg yolks and remaining ingredients until thoroughly combined. Gently fold the egg whites into the flour mixture until it is uniform in color. Spoon about 3 tablespoons (45 ml) onto a lightly greased griddle over moderate heat and cook for about 1 1/2 minute. Turn and cook about 30 seconds. Serves 3 to 4. [Non-text portions of this message have been removed]
