Lemon-Ricotta Pancakes

Ingredients:

2 cup(s) Ricotta cheese - drained

6 eggs - separated

1/4 cup(s) sugar

6 tablespoon(s) flour

1 teaspoon(s) lemon zest

1/2 teaspoon(s) vanilla extract

1 pinch salt

Steps:

-In a large bowl, beat together ricotta, egg yolks, sugar, flour, lemon zest and vanilla.

-In a medium bowl, beat the eggs whites with a pinch of salt until soft peaks form; fold whites into batter.

-Heat a nonstick pan over medium heat.

-Pour batter in pan to for 2-inch pancakes.

-Flip after 2-3 minutes.

Serve with fresh fruit.

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