Zesty Lemon-Basil Ricotta Pancakes with Honeyed Berries

Ingredients

• 2 cups flour, sifted
• 1 cup ricotta cheese
• 1 cup milk
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3 large eggs, separated
• 1 tablespoon lemon zest
• 1 cup fresh basil, chopped
• 2 tablespoons olive oil

• 1 cup mixed berries, washed
• 2 tablespoons honey
• 1 teaspoon lemon juice

Method

1. 01
   In a large bowl, combine sifted flour, sugar, baking powder, and salt.
2. 02
   In a separate bowl, whisk together ricotta, milk, egg yolks, lemon zest, and chopped basil until smooth.
3. 03
   Gently fold the wet ingredients into the dry ingredients, mixing until just combined.
4. 04
   In a clean, dry bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the pancake batter.
5. 05
   Heat a non-stick skillet over medium heat and lightly coat with olive oil.
6. 06
   Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges appear set, about 2-3 minutes. Flip and cook the other side until golden brown, about 2 minutes more.
7. 07
   For the honeyed berries, combine mixed berries, honey, and lemon juice in a bowl. Toss gently to coat.
8. 08
   Serve pancakes warm, topped with honeyed berries.