Lemon Ricotta Pancakes

Lemon Ricotta Pancakes
 
Makes 10 – 4” pancakes
Whip egg whites in mixer on medium speed until stiff peaks form. In a separate bowl, mix together yolks, ricotta, sugar, and lemon zest. Add flour and stir to combine. With a spatula, gently fold egg whites into the batter until you have a smooth batter.

Heat a skillet over medium heat. Add butter to melt then drop batter using a ladle or large spoon. Cook for about two minutes per side until lightly browned. Serve immediately.