Ricotta-lemon Pancakes

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1 cup ricotta cheese
• 1 cup milk
• 3 eggs, separated
• 1/4 cup sugar
• 1 lemon, juice and zest of
• 1 1/2 cups cake flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt

Recipe

• 1 in a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth.
• 2 sift together the flour, baking powder and 1/8 tsp.
• 3 of the salt over the ricotta mixture.
• 4 stir until just combined.
• 5 in another large bowl beat the egg whites until frothy.
• 6 add the remaining 1/8 tsp.
• 7 salt and continue beating until soft peaks form.
• 8 using a rubber spatula, fold one-third of the egg whites into the ricotta mixture, then gently fold in the remaining whites.
• 9 preheat a griddle over medium heat.
• 10 spray the griddle with cooking spray.
• 11 ladle 1/3 cup batter onto the griddle for each pancake.
• 12 cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes.
• 13 flip the pancakes and cook for 1 more minute.