Lemon-Ricotta Pancakes

Perfect for the casual weekend brunch, these pancakes are divine – the contrast between the ricotta cheese and citrus tang creates a fluffy, yet rich-tasting, pancake.

Ingredients

2/3 cup All-purpose flour
1/3 cup Sugar
1/2 tsp Baking powder
1/4 tsp Baking soda
1/4 tsp Salt
3/4 cup Part skim ricotta cheese
3 Eggs, separated
2 tbsp Lemon juice
1/2 tsp Grated lemon zest
1/4 cup Milk

Directions

1. Combine flour, sugar, baking powder, baking soda and salt in a large bowl; stir well. Combine ricotta cheese, egg yolks, lemon juice, lemon zest and milk; add to flour mixture, stirring until smooth. In a clean bowl beat egg whites to stiff peaks. Stir one-quarter of the egg whites into the ricotta mixture. Gently fold the remaining egg whites into the ricotta mixture with a rubber spatula.
2. Spoon a scant 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.