Lemon Ricotta Pancakes - cooking recipe

Ingredients

6 eggs, separated
1 1/2 cups ricotta cheese
1/2 cup unsalted butter, melted and slightly cooled
1/2 cup flour
4 teaspoons sugar
1/2 teaspoon salt
2 lemons (grated lemon rind)

Preparation

In a large bowl, whisk the egg yolks, ricotta cheese and butter.
In a small bowl, whisk the flour, sugar, salt and lemon rind. Stir the flour mixture into the ricotta mixture just until blended - batter will be thick.
With an electric mixer, beat the egg whites until they form stiff peaks. Gently fold the whites into the batter - don't over mix.
Heat a griddle or large nonstick skillet over medium heat. Pour batter onto the hot pan to form 4-inch rounds. Cook until the bottoms are golden. Turn and cook the other side.
Serve with fresh berries and a dusting of confectioners sugar.