Lemon Ricotta Pancakes with Fresh Berries

Ingredients

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

• 2 cups fresh berries, mixed
• 1 cup maple syrup
• 1 tablespoon powdered sugar, for dusting

Method

1. 01
   In a large bowl, whisk together ricotta cheese, milk, sugar, lemon zest, and lemon juice until smooth.
2. 02
   Separate the egg yolks from the whites. Add the yolks to the ricotta mixture and mix well.
3. 03
   In another bowl, sift together flour, baking powder, and salt. Gradually add the dry ingredients to the ricotta mixture, stirring until just combined.
4. 04
   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. 05
   Preheat a non-stick skillet or griddle over medium heat. Lightly grease with a little butter.
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 another 2 minutes, or until golden brown and cooked through. Keep warm in a low oven if necessary.
8. 08
   Serve the pancakes warm, topped with fresh berries, a drizzle of maple syrup, and a dusting of powdered sugar.