Ricotta Lemon Pancakes

Ingredients

1 1/2 cups all-purpose unbromated white flour

2 tbls sugar

1 tsp baking soda

1/2 tsp salt

1 1/2 cups buttermilk

2 lg eggs, separated

1 tbl grated lemon peel

1/2 cup part-skim ricotta cheese

organic canola oil

Preparation

In a large mixing bowl, add flour, sugar, baking soda and salt and stir. In a medium bowl, whisk buttermilk, egg yolks, and lemon peel to blend. Stir buttermilk mixture into flour mixture just until evenly moistened. Gently stir in ricotta cheese.

In a bowl, mix on high speed, the egg whites until soft peaks form. With a spatula, gently fold the whites into the batter until they are incorporated. Don't over mix.

Place a nonstick griddle or a 12-inch nonstick skillet over medium heat (350 degrees); when hot, coat lightly with canola oil and adjust heat to maintain temperature.

Drop batter in 1/2 cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn cakes with a spatula and brown other sides.

Serve pancakes immediately or keep warm in a single layer on baking sheet in a 200 degree oven for up to 15 minutes.