Lemon Ricotta Pancakes

Serving Size: 12 3/4 inch pancakes | Amount Per Serving: 1

• Calories: 94 per pancake

Ingredients

• 1) 4 large eggs
• 2) 1/3 cup of ricotta
• 3) 1.5 tablespoons sugar
• 4) 1.5 tablespoons freshly grated lemon zest
• 5) 0.5 cup all-purpose flour
• 6) 0.25 teaspoon cinnamon

Steps

• 1) In a bowl whisk together the egg yolks, the ricotta, cinnamon, sugar, and zest, add flour, and stir the mixture until it is just combined.
• 2) In a separate bowl, beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about 1/4 of them into the ricotta mixture and fold in the remaining whites gently.
• 3) Heat a frying pan until drops of water scatter over the surface and brush with some melted butter.
  Working in batches, pour the batter onto the pan by 1/4 cup measures
  for 1-2 minutes on each side or until golden at medium-low heat.

Notes

• 1) Substitute lemon zest for orange and add chocolate chips.
• 2) Flip the pancakes when bubbles appear on the batter and begin to pop.
• 3) Do not over-stir the batter. The goal is a lumpy pancake batter.
  Mix until the dry ingredients are moist but not until the entire batter is smooth.
• 4) Test heat, consistency, and taste by starting with a small first pancake so that any issues can be resolved without wasting too much batter.
• 5) Flip the pancakes only once to avoid them becoming flat.
• 6) Add other ingrdients such as blueberry while cooking the pancakes.
  For example: When adding blueberries, add them to the liquid side of the batter while the first half cooks and then flip the pancake.
• 7) You know when the pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.