Lemon Ricotta Pancakes
3 eggs - separate yolks and whites (use two bowls)
½ cup whole milk ricotta cheese
¼ cup cottage cheese
¼ cup melted butter
¼ cup plus 1 Tablespoon unsalted flour (I use White Lilly)
2 Tablespoons Sugar
Zest of one or two lemons (the more the better)
Pinch of salt.
Mix cheeses, butter, flour, egg yolks, sugar, zest and salt in bowl and stir. Beat Egg Whites until stiff and then fold the egg whites gently into batter.
Lightly butter hot griddle
6-7 pancakes.
Double this recipe for more than 4 people.
