Fluffy Ricotta Lemon Pancakes

Ingredients

• 1.5 cups All-purpose flour
• 1 cup Whole milk ricotta cheese
• 2 units Large eggs, separated
• 3 tablespoons Granulated sugar
• 1 tablespoon Fresh lemon zest
• 2 tablespoons Fresh lemon juice
• 0.5 cup Whole milk
• 2 teaspoons Baking powder
• 0.5 teaspoon Salt
• 1 teaspoon Vanilla extract
• 2 tablespoons Unsalted butter, melted
• 0.5 cup Fresh blueberries(optional)

Instructions

1. 1

   In a large bowl, whisk together the flour, baking powder, sugar, and salt.

2. 2

   In a separate medium bowl, combine the ricotta cheese, egg yolks, milk, lemon zest, lemon juice, vanilla extract, and melted butter until smooth.

3. 3

   In a small clean bowl, beat the egg whites with a hand mixer until stiff peaks form.

4. 4

   Gently fold the wet ricotta mixture into the dry flour mixture until just combined; do not overmix.

5. 5

   Carefully fold the whipped egg whites into the batter to maintain the airy texture.

6. 6

   Heat a non-stick griddle or skillet over medium-low heat and lightly grease with butter or oil.

7. 7

   Pour 1/3 cup of batter onto the griddle for each pancake and cook for 3-4 minutes until bubbles form and the edges look set.

8. 8

   Flip carefully and cook for another 2 minutes until golden brown, then serve immediately with maple syrup.