Savory Italian Ricotta Pancakes with Lemon and Thyme

Ingredients

• 1 cup ricotta cheese
• 2 cups flour sifted
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1 cup milk
• 2 large eggs separated
• 1 tablespoon lemon zest freshly grated
• 1 teaspoon fresh thyme chopped
• 2 tablespoons olive oil

Instructions

1. 1 In a large mixing bowl, combine the sifted flour, baking powder, salt, and sugar.
2. 2 In another bowl, mix the ricotta cheese, milk, egg yolks, lemon zest, and chopped thyme until smooth.
3. 3 Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
4. 4 In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the batter.
5. 5 Heat a non-stick skillet or griddle over medium heat and lightly grease with olive oil.
6. 6 Pour 1/4 cup of batter onto the skillet for each pancake, cooking 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 1-2 minutes until golden brown and cooked through.
8. 8 Serve warm, garnished with additional lemon zest or thyme if desired.