Zesty Lemon Ricotta Pancakes with Fresh Berries

Ingredients

Instructions

1. 1 In a large bowl, combine the ricotta cheese, milk, egg yolks, lemon zest, and lemon juice. Mix until smooth.
2. 2 In a separate bowl, sift together the flour, sugar, baking powder, and salt.
3. 3 Gently fold the dry ingredients into the wet ingredients until just combined.
4. 4 In another bowl, beat the egg whites until stiff peaks form.
5. 5 Gradually fold the beaten egg whites into the pancake batter, being careful not to deflate them.
6. 6 Heat a non-stick skillet over medium heat and lightly grease with a small amount of melted butter.
7. 7 Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
8. 8 Flip the pancakes and cook for an additional 2 minutes, or until golden brown. Repeat with remaining batter.
9. 9 Serve the pancakes warm, topped with fresh berries and a drizzle of maple syrup.