Italian Zesty Lemon Ricotta Pancakes

Ingredients

• 1 cup all-purpose flour sifted
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup ricotta cheese drained
• 1 cup milk
• 2 large eggs separated
• 1/4 cup granulated sugar
• 1 tablespoon lemon zest freshly grated
• 1 tablespoon lemon juice freshly squeezed
• 1 teaspoon vanilla extract

Instructions

1. 1 In a large mixing bowl, sift together the flour, baking powder, and salt.
2. 2 In another bowl, combine the ricotta cheese, milk, egg yolks, sugar, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
3. 3 Add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
4. 4 In a separate bowl, beat the egg whites until they form stiff peaks. Carefully fold the egg whites into the pancake batter.
5. 5 Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
6. 6 Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.
7. 7 Flip the pancakes and cook for an additional 2 minutes, or until golden brown and cooked through.
8. 8 Transfer to a plate and keep warm. Repeat with remaining batter.
9. 9 Serve the pancakes warm, topped with fresh berries, a dusting of powdered sugar, or a drizzle of maple syrup if desired.