Saturday, August 7, 2010

Strawberry Shortcakes with Sweetened Ricotta

This recipe comes from the cookbook "Slim and Scrumptious" and these pancakes are just that! Makes 16 pancakes
2 pancakes with toppings =( 6 points +)


  • 3/4 c. white whole wheat flour
  • 3/4 c. all-purpose flour
  • 2 T. sugar
  • 1-1/2 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/4 tsp. salt
  • 2 egg whites
  • 1-3/4 c. lowfat buttermilk
  • 1 T. canola oil
  • 1/2 tsp. vanilla


  • 15 oz. container low-fat ricotta
  • 6 T. powdered sugar
  • 1/2 tsp. vanilla
  • 16 oz. fresh strawberries, stemmed and sliced

In a large mixing bowl, whisk together the first 6 ingredients. Add remaining ingredients and whisk together.

Coat a nonstick griddle with cooking spray. Heat. Drop batter by 1/4 cupful. Cook pancakes until golden brown. Flip and cook on other side.

While pancakes are cooking, prepare sweetened ricotta by whisking together ricotta, vanilla, milk and powdered sugar.

To serve, place 1 pancake in the center of a plate. Spread with a thin layer of sweetened ricotta ( about 2 tsp) and some strawberry slices. Top with remaining pancake and spread with another layer of ricotta and berries.=

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