Lemon Ricotta Pancakes
Makes about 16 (5-inch) pancakes
- 4 large eggs, separated
- 2 cups ricotta cheese
- 1/2 cup sour cream
- 1 1/3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cups whole milk
- 1 1/2 teaspoon lemon zest
Whisk egg yolks, ricotta, and sour cream in large bowl to blend.
Whisk flour, baking powder, salt, and baking soda in another large bowl to blend.
Add flour mixture to yolk mixture and stir until combined. Stir in milk.
Using an electric mixer, beat egg whites in another large bowl on medium speed until soft peaks form. Fold beaten whites into batter.
Heat griddle or large skillet over medium heat. Brush with butter. Working in batches, spoon 2 tablespoons batter onto griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with maple syrup.
Recipe courtesy of Mark Ellman, Honu Seafood and Pizza