Lemon Ricotta Pancakes -- GF

Makes 12

• 4 eggs, separated
• ¼ cup granulated sugar
• Zest of 2 large lemons
• 2 tsp vanilla extract
• ½ cup whole-milk ricotta cheese
• 6 Tbs whole milk
• Large pinch of salt
• ½ cup sifted gluten-free flour (King Arthur or Cup4Cup)

Whisk together egg yolks, sugar,  and lemon zest in a large bowl until light in color and thickened, about 2 minutes.

Add the vanilla, ricotta, and whole milk and mix to combine.

Add the sifted flour and mix again to combine.

In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form.

Fold about ⅓ of the egg whites into the batter to lighten the mixture, then fold in the remaining whites, being careful not to deflate them.

To cook the pancakes, heat a large nonstick or cast-iron pan over medium heat. Add 1 to 2 light olive oil  to the pan and spoon about ⅓ of the batter into the pan, making 4 3-inch pancakes. Cook for 3 minutes (or until the bottom is nicely golden), then carefully flip the pancakes and cook another 3 minutes on the other side (or until nicely browned on both sides and cooked through in the center).

Serve with fresh berries.

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