Lemon Ricotta Pancakes

• 1 cup ricotta cheese (whole milk)
• 3 large eggs (separated)
• ¼ cup milk
• 1 tbsp lemon zest (about 1 lemon)
• 2 tbsp lemon juice
• 1 cup all-purpose flour
• 2 tsp baking powder
• 2 tbsp sugar
• ¼ tsp salt
• 2 tbsp butter (for cooking)

How to Make It

1. 1

   Whisk together ricotta, egg yolks, milk, lemon zest, and lemon juice in a large bowl.

2. 2

   In a separate bowl, whisk flour, baking powder, sugar, and salt. Fold into the ricotta mixture until just combined.

3. 3

   Beat egg whites to stiff peaks. Gently fold into the batter in two additions — this is what makes them fluffy.

4. 4

   Melt butter in a non-stick skillet over medium-low heat. Cook pancakes in batches, about 1/4 cup batter each, until bubbles form and edges look set, about 3 minutes. Flip and cook 2 minutes more.

5. 5

   Serve with maple syrup, fresh berries, or a dusting of powdered sugar.