Lemon Ricotta Pancakes

I found this recipe on a cooking blog I like to read, under the high chair. We tried them this morning and they were delicious!

Lemon Ricotta Pancakes

5 eggs, separated

Zest of large lemon or orange

1 cup milk

1 1/2 cups ricotta cheese

1 cup all purpose flour, sifted

2 ½ teaspoons baking powder

1/4 cup sugar

Dash of salt

Preheat griddle or skillet on medium heat. Mix the egg yolks. Sift and mix the dry ingredients and combine with egg yolks, lemon zest, milk and ricotta cheese. Beat the egg whites until stiff. Gently fold into the egg-ricotta batter. Lightly oil griddle and pour a pancake-sized amount onto griddle. Cook until bubbles form. Flip and cook other side until golden. Do not flatten after flipping and only flip once. Serve immediately with garnish of choice. I found maple syrup to be a bit overpowering for the delicate pancakes. Try with powdered sugar, plain yogurt or whipping cream.