Lemon-Ricotta Pancakes

1. 1

   In a small bowl beat the egg whites until they hold stiff peaks. Set aside

2. 2

   In a larges bowl, use the same beater to beat together the egg yolks, flour, oil, ricotta cheese, sugar, salt, and lemon zest or extract.

3. 3

   Fold in the beaten egg whites gently but thoroughly until there are no white streaks.

4. 4

   Because of their composition, ricotta pancakes are slightly more delicate than standard flour-based recipies. Pour about 3 tablespoons of batter per pancake onto a hot griddle over med-high heat. Cook about 1 1/2 min. before checking the underside to make sure it is nicely browned and the pancake is sturdy enough to flip. After flipping cook about 1 min before removing from the pan.

5. 5

   You can keep the pancakes in the oven at 250 until ready to serve, but don't try to re-heat later.

6. 6

   Serve with fresh sliced strawberries or fruit-sweetened jam.

7. 7

   **To make ricotta easier to measure, first pour the oil into your measuring cup and then add ricotta cheese until the oil reaches the 1 cup line.

* Per serving · 4 servings · Values may vary.

No additional tips available.