Lemon Ricotta Pancakes with Fresh Berries

Ingredients

Instructions

1. 1 In a large bowl, whisk together ricotta cheese, milk, sugar, lemon zest, and lemon juice until smooth.
2. 2 Separate the egg yolks from the whites. Add the yolks to the ricotta mixture and mix well.
3. 3 In another bowl, sift together flour, baking powder, and salt. Gradually add the dry ingredients to the ricotta mixture, stirring until just combined.
4. 4 In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the pancake batter in three additions.
5. 5 Preheat a non-stick skillet or griddle over medium heat. Lightly grease with a little butter.
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 another 2 minutes, or until golden brown and cooked through. Keep warm in a low oven if necessary.
8. 8 Serve the pancakes warm, topped with fresh berries, a drizzle of maple syrup, and a dusting of powdered sugar.