Lemon Ricotta Pancakes

* This recipe I found in a magazine!

2/3 cup flour

½ teaspoon baking soda

½ teaspoon salt

8 ounces ricotta cheese, I use low fat

2 egg yolks

4 egg whites

1/3 cup milk

1 teaspoon lemon zest

4 teaspoons lemon juice

½ teaspoon vanilla

2 tablespoons butter, melted

¼ cup sugar, for egg whites

Sift dry ingredients into a bowl, make a well in the center and add in the milk, ricotta, egg yolks, lemon zest, lemon juice, and vanilla and whisk just until combined.  Fold in melted butter.  In a small bowl beat the 4 egg whites starting at low speed, then speed up mixer and beat until peaks start to form about 1 minute.  Gradually beat in sugar and beat another 2 minutes until glossy peaks have developed.  Fold egg whites into pancake batter.

Butter or oil a non-stick pan or griddle and ladle about ¼ cup of batter into the pan and spread the batter out to form about a 4 inch pancake.  Cook pancakes over medium to low heat.  Serve with melted butter, and top with syrup, powdered sugar, or lemon curd!