Recipe for Lemon Ricotta Pancakes

My husband and I recently celebrated our fifth anniversary at the Four Seasons and we had the most wonderful breakfast of lemon ricotta pancakes.  I have been trying different recipes in hopes of duplicating our delicious breakfast and think this recipe is perfect.  These pancakes are so light and sweet.  They will easily become a breakfast favorite.

In a medium sized mixing bowl, combine:

2 tablespoons melted butter

3 egg yolks (save the egg whites to use later)

3/4 cup part skim ricotta cheese

1/4 cup milk

1/3 cup sugar

the juice and zest of a lemon

Once ingredients are mixed, stir in:

2/3 cups flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

Mix until batter is smooth.  In a separate bowl beat 3 egg whites until they form stiff peaks.  Gently fold egg whites into batter.  Spoon about 1/4 cup batter onto greased and heated skillet.  Turn pancakes when bubbles start to pop and edges brown.  Top with powdered sugar, syrup, fresh raspberries, or blueberry sauce. Serve immediately and enjoy.

*You can add one tablespoon of poppy seeds to the batter for another variation.

Serves 4

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