Lemon Ricotta Pancakes

Sure, here’s a basic recipe for lemon ricotta pancakes:

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup ricotta cheese
• 3/4 cup milk
• 2 large eggs, separated
• Zest of 1 lemon
• 2 tablespoons freshly squeezed lemon juice
• Butter or oil for cooking

Instructions:

1. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk together the ricotta cheese, milk, egg yolks, lemon zest, and lemon juice until smooth.
3. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix; a few lumps are okay.
4. In a separate clean bowl, beat the egg whites until stiff peaks form.
5. Gently fold the beaten egg whites into the pancake batter until just combined.
6. Heat a skillet or griddle over medium heat and add a small amount of butter or oil to grease the surface.
7. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes.
8. Carefully flip the pancakes and cook for an additional 1-2 minutes on the other side, until golden brown and cooked through.
9. Remove the pancakes from the skillet and keep warm while you cook the remaining batter.
10. Serve the pancakes warm with your favorite toppings, such as fresh berries, maple syrup, or a dusting of powdered sugar.

Enjoy your lemon ricotta pancakes!