Lemon Ricotta Pancakes

Steps

1. 1

   Whisk the ricotta, milk, egg yolks, lemon zest and juice and vanilla in a large bowl until smooth. Whisk the flour, sugar, baking powder and salt in another bowl.

2. 2

   Beat the egg whites in a clean bowl until they hold soft peaks.

3. 3

   Stir the flour mixture into the ricotta mixture until just combined, then fold in the egg whites in two additions, leaving a few streaks.

4. 4

   Heat a griddle or large nonstick skillet over medium-low heat and brush with butter. Pour 1/4 cup batter per pancake and cook until the edges look set and the underside is golden.

5. 5

   Flip and cook until the centers spring back when pressed, then repeat with the rest of the batter, buttering the pan as needed.

6. 6

   Serve warm with maple syrup.