Lemon Ricotta Pancakes

By my_cook

Ingredients

• 1 cup egg whites
• 1 cup egg yolks
• 3/4 cup melted butter
• 1/2 cup sugar
• 1 1/4 cup whole milk Ricotta Cheese
• 1/4 cup freshly grated lemon zest
• 2 Tbsp. fresh squeezed lemon juice
• 3/4 cup flour
• 1 tsp. salt

Preparation

Step 1

In a mixing bowl fitted with wire whisk, whip egg whites, gradually add egg yolks and continue mixing until well incorporated. Stop mixer and add rest of ingredients. Slowly mix together to blend well. Stop and raise mixer, with rubber spatula, scrape bottom and sides. Continue mixing for 2 to 3 minutes. Remove and refrigerate. Will keep safely for up to 1 week.