Ricotta Lemon Pancakes

This is from the williams sonoma website. They recommend serving it with a fruit compote rather than maple syrup.

In a large bowl , whisk together the ricotta , milk , egg yolks , sugar , lemon zest and juice until smooth.

Sift together the flour , baking powder and 1 / 8 tsp.

Of the salt over the ricotta mixture.

Stir until just combined.

In another large bowl beat the egg whites until frothy.

Add the remaining 1 / 8 tsp.

Salt and continue beating 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 cooking spray.

Ladle 1 / 3 cup 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 more minute.

ricotta cheese, milk, eggs, sugar, lemon, juice and zest of, cake flour, baking powder, salt