Lemon Ricotta Pancakes

1. 1

   In a large bowl, whisk the egg yolks, ricotta cheese and butter.

2. 2

   In a small bowl, whisk the flour, sugar, salt and lemon rind. Stir the flour mixture into the ricotta mixture just until blended - batter will be thick.

3. 3

   With an electric mixer, beat the egg whites until they form stiff peaks. Gently fold the whites into the batter - don't over mix.

4. 4

   Heat a griddle or large nonstick skillet over medium heat. Pour batter onto the hot pan to form 4-inch rounds. Cook until the bottoms are golden. Turn and cook the other side.

5. 5

   Serve with fresh berries and a dusting of confectioners sugar.

No additional tips available.