Ricotta Pancakes

This is another recipe from the cooking channels Extra Virgin and our first time testing this recipe out. They are a very light and fluffy pancake, with a unique light flavor from the ricotta. These would taste wonderful with blueberries mixed into the batter, orange zest, or almond extract.

Ingredients:
1/2 cup all-purpose Flour
1 tablespoon Sugar
Pinch of Kosher Salt
Zest of 1/2 Lemon
1 1/2 cups Ricotta Cheese
4 Eggs, Separated
Butter or cooking spray for the griddle

Heat a nonstick griddle to medium-high heat.
Mix together the flour, sugar, salt, lemon zest, ricotta, and yolks in a large bowl until thoroughly combined.
Beat the egg whites with an electric hand mixer in a separate bowl until stiff. Fold the egg whites into the ricotta mixture.
Spread some butter on the hot pancake griddle (or cooking spray).
Ladle 1/4-1/2 cup size pancakes onto the hot griddle and cook for about 2- 2 1/2 minutes per side, until golden.

You can keep the pancakes warm in a 200 degree oven/toaster oven before serving.

In place of syrup we heated up frozen fruit (we used raspberry-blueberry-blackberry mix) in a sauce pan and added sugar (or any sweetener you prefer) to taste.

"Fabulous fluffy deliciousness" - Penny       Bon Appetit!