Ricotta Pancakes

September, 2019

The delicate texture and taste of ricotta make these pancakes moist, savoury and loaded with protein. Good morning!

1 cup milk

4 large eggs, separated

2/3 cup all-purpose flour

1 1/2 tsp baking powder

2 pinches of salt

Grated zest of 2 lemons

2 cups ricotta

In large bowl, whisk together the milk, egg yolks, flour, baking powder, salt and lemon zest until well blended. Add the ricotta, and mix gently so that some of the curds remain whole.

In medium-sized bowl, beat the egg whites with an electric mixer at high speed until they hold stiff peaks. Add egg whites to ricotta mixture, one fourth at a time, folding gently with a rubber spatula.

Grease a griddle, and heat it to medium. Ladle 1/4 cups of batter onto the heated griddle, and cook until the undersides are a lacy golden brown (about 2 minutes).

Flip pancakes and cook until second sides are light brown. Stack them high, and top with fresh syrup and strawberries