Lemon Ricotta Pancakes

These lemon ricotta pancakes are as light as a feather, with a delicate lemon flavour.

Serves: 9-12 pancakes

Prep Time: 10 min

Cooking Time: 10-15 min

Total:  25 min

Ingredients

1 cup smooth ricotta cheese

1 cup milk

3 eggs, separated

1/4 cup sugar

1 lemon, juice and zest

3/4 cup whole wheat flour

3/4 cup white flour

1 tbsp. baking powder

1/4 tsp. salt

Directions

1. In a large bowl, whisk ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth.
2. In a separate bowl, stir flour, baking power and salt together.  Add half of the flour mixture to the ricotta mixture, stir until combined, then repeat with the remaining flour.
3. In another large bowl, using a whisk or electric beater, beat egg whites until soft peaks form.
4. Fold egg whites into ricotta mixture with a spatula.
5. Heat a nonstick frying pan on medium heat.  Ladle a spoon of batter onto the heated frying pan. If necessary, shake frying pan to spread the batter into a thinner pancake.
6. Cook until bubbles form, about 1-2 minutes.  Flip and cook for another minute.
7. Repeat until batter is finished.
8. Serve with fresh fruit and maple syrup.

Recipe from williams-sonoma.com