Italian Zesty Lemon Ricotta Pancakes

Ingredients

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

Method

1. 01
   In a large mixing bowl, sift together the flour, baking powder, and salt.
2. 02
   In another bowl, combine the ricotta cheese, milk, egg yolks, sugar, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
3. 03
   Add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
4. 04
   In a separate bowl, beat the egg whites until they form stiff peaks. Carefully fold the egg whites into the pancake batter.
5. 05
   Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
6. 06
   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. 07
   Flip the pancakes and cook for an additional 2 minutes, or until golden brown and cooked through.
8. 08
   Transfer to a plate and keep warm. Repeat with remaining batter.
9. 09
   Serve the pancakes warm, topped with fresh berries, a dusting of powdered sugar, or a drizzle of maple syrup if desired.