Ricotta Lemon Pancakes
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
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.