Italian Amalfi Lemon Ricotta Pancakes

Ingredients

• 1 cup ricotta cheese
• 1 cup milk
• 2 cups all-purpose flour, sifted
• 3 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 large eggs, separated
• 1 cup lemon juice, freshly squeezed
• 2 tablespoons lemon zest, grated
• 2 tablespoons butter, melted

• 1 cup fresh berries, washed
• 1 cup maple syrup, warmed

Method

1. 01
   In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. 02
   In another bowl, combine ricotta cheese, milk, egg yolks, lemon juice, lemon zest, and melted butter. Mix until well blended.
3. 03
   Add the wet ingredients to the dry ingredients and stir gently until just combined.
4. 04
   In a separate bowl, beat the egg whites until stiff peaks form.
5. 05
   Gently fold the beaten egg whites into the pancake batter until fully incorporated.
6. 06
   Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
7. 07
   Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
8. 08
   Flip the pancakes and cook for an additional 1-2 minutes, until golden brown.
9. 09
   Serve warm with fresh berries and a drizzle of maple syrup.