Lemon-ricotta pancakes

Ingredients

2/3 cup ricotta
2/3 cup milk
2 eggs, separated
3 tbsp sugar
½ cup flour
1-2 tbsp lemon extract, to taste
1 pinch salt
1 tsp baking powder

Directions:

Preheat the oven at 200F with a cookie sheet inside.
In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest or extract until smooth. Sift together the flour, baking powder and salt over the ricotta mixture and stir with a wooden spoon until just combined.

In another large bowl, beat the egg whites until soft peaks form. Using a rubber spatula, fold one-third of the egg whites into the ricotta mixture, then gently fold in the remaining whites.

Preheat a griddle over medium heat. Spray the griddle with nonstick cooking spray or oil. Ladle batter onto the griddle for each pancake. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes. Flip the pancakes and cook for 1 minute more. Transfer to warmed cookie sheet and keep in oven until serving. Repeat with the remaining batter.

I serve them sprinkled with powder sugar, warm syrup, homemade whipped cream, fresh strawberries and sliced bananas.