- 6 large eggs separated
- 1 1/2 cup ricotta cheese
- 1 stick of cooled, melted butter
- 1/2 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 1/2 tsp salt
- 2 tbs grated lemon zest
- powdered sugar
- any kind of berries you like for topping
Whip egg whites until they are stiff and glossy (they should hold peaks).
In a separate bowl, beat ricotta cheese, butter, egg yolks and vanilla together.
In a small bowl mix together flour, sugar, salt and lemon zest.
Using a spatula, gently stir dry ingredients into the cheese mixture. Gently fold 1/4 of the egg whites into the cheese mixture. Then gently fold in the remainder. We want egg whites to keep mixture puffy.
When the griddle is hot enough for water drops to sizzle, grease the griddle and drop 3 tbs of batter for each pancake onto the griddle.
Cook until a few bubbles start form on the pancake, then gently flip. It should be golden brown.
Cook until the bottom is golden and repeat process until all batter is used.
Dust pancakes with powdered sugar and top with berries.
(If you heat the berries in a pan with a couple of tbs of water and a tbs of sugar, they will be warm, syrupy and delicious.)