Simple Lemon Ricotta Pancakes

You guys, these pancakes are without a doubt the best pancakes I have ever made. The whipped egg whites and rich ricotta cheese come together to create a delectable melt-in-your-mouth pancake, and the fresh lemon zest perfectly balances the richness of the ricotta cheese making each bite better than the last.

To get started, gather together your ingredients.

Using a mixer, whisk egg whites until they start to bubble. Sprinkle in 1-tablespoon sugar and continue beating until soft peaks form. Set aside

Zest two lemons (smells incredible!)

Next, whisk together the egg yolks, remaining 2 tablespoons of the sugar, lemon zest and vanilla. Whisk in the melted butter and milk until smooth.

Now gently fold the ricotta into the batter. The batter will be lumpy.

Then fold the whipped egg whites into the batter until just combined. Heat a non-stick skillet to medium heat. Pour about 3-4 tablespoons of batter on to the skillet. Once you start to see little bubbles form, flip and continue to cook until pancake is evenly browned on each side. Repeat with the remaining batter.

I love to top mine with some fresh fruit, a dusting of powdered sugar, and then of course a drizzle of maple syrup — Yum!