Lemon Ricotta Pancakes

Ingredients

• 250 g ricotta
• 3 eggs, separated
• 180 ml milk
• Zest of 1 lemon and 1 tbsp juice
• 140 g flour
• 2 tbsp sugar
• 1½ tsp baking powder
• Pinch of salt
• Butter for the pan

Method

1. Whisk the ricotta, egg yolks, milk, lemon zest and juice until smooth.
2. In another bowl mix flour, sugar, baking powder and salt. Stir into the ricotta mixture.
3. Beat the egg whites to soft peaks and gently fold them into the batter in two additions.
4. Heat a pan over medium-low heat with a little butter. Cook about 3 tablespoons of batter per pancake, 2–3 minutes per side.
5. Serve right away with berries, honey or maple syrup.

Keep the heat lower than for regular pancakes — the ricotta makes them brown faster before the middle is set.