Savory Italian Ricotta Pancakes with Lemon and Thyme

Ingredients

• 1 cup ricotta cheese
• 2 cups flour, sifted
• 1 tablespoon baking powder
• 1 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

Method

1. 01
   In a large mixing bowl, combine the sifted flour, baking powder, salt, and sugar.
2. 02
   In another bowl, mix the ricotta cheese, milk, egg yolks, lemon zest, and chopped thyme until smooth.
3. 03
   Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
4. 04
   In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the batter.
5. 05
   Heat a non-stick skillet or griddle over medium heat and lightly grease with olive oil.
6. 06
   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. 07
   Flip the pancakes and cook for an additional 1-2 minutes until golden brown and cooked through.
8. 08
   Serve warm, garnished with additional lemon zest or thyme if desired.