Zesty Lemon Ricotta Pancakes with Fresh Berries

Ingredients

• 1 cup ricotta cheese
• 1 cup milk
• 3 large eggs, separated
• 2 tablespoons lemon zest
• 1 cup lemon juice
• 2 cups all-purpose flour, sifted
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 tablespoons butter, melted

• 1 cup mixed fresh berries, washed
• 1 cup maple syrup, warmed

Method

1. 01
   In a large bowl, combine the ricotta cheese, milk, egg yolks, lemon zest, and lemon juice. Mix until smooth.
2. 02
   In a separate bowl, sift together the flour, sugar, baking powder, and salt.
3. 03
   Gently fold the dry ingredients into the wet ingredients until just combined.
4. 04
   In another bowl, beat the egg whites until stiff peaks form.
5. 05
   Gradually fold the beaten egg whites into the pancake batter, being careful not to deflate them.
6. 06
   Heat a non-stick skillet over medium heat and lightly grease with a small amount of melted butter.
7. 07
   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. 08
   Flip the pancakes and cook for an additional 2 minutes, or until golden brown. Repeat with remaining batter.
9. 09
   Serve the pancakes warm, topped with fresh berries and a drizzle of maple syrup.