Lemon-Ricotta Pancakes

I've made pancakes with cottage cheese and farmer's cheese before, but never with ricotta cheese. This recipe from the Vegetarian Times is absolutely delicious and light! I'm now a big fan. The lemon twist makes them a unique alternative to traditional pancakes. Serve the pancakes with whipped cream, honey, fresh fruit, and berries.

• 1 cup ricotta cheese (8 oz)
• 4 eggs, separated
• 3 tbsp sugar
• 2 tbsp grated lemon zest
• 1/4 cup flour
• 1/4 cup potato starch (corn starch works well too)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 pinch cream of tartar
• 4 tbsp butter, divided

In a medium bowl whisk together ricotta, egg yolks, sugar, and lemon zest. Set aside.

In a separate bowl whisk together flour, potato starch, baking soda, and salt. Sprinkle over the ricotta mixture and mix well.

With an electric mixture beat egg whites with cream of tartar until the mixture becomes nice and foamy, about 4 minutes. Fold into the batter mixture.

Heat about 1 tbsp butter in a skillet on medium. Pour 1/4 cup of batter for each pancake. Cook 3-4 minutes with the lid taking care not to burn the pancakes. Flip and cook for 1-2 more minutes. Repeat.

Serve with fresh berries, fruit, honey, whipped cream, etc. Enjoy!

Adapted from Vegetarian Times, June 2013, p. 34