Orange Ricotta Pancakes

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 15-ounce container whole-milk ricotta
• 2/3 cup milk
• zest of one large orange
• 2/3 cup orange juice, preferably freshly-squeezed
• 1/2 teaspoon pure vanilla extract
• 1/4 cup sugar
• 4 eggs, separated
• 1 tablespoon canola oil

1. In a large bowl, whisk together the flour, baking powder and salt.
2. In another bowl, whisk ricotta, milk, orange zest, juice, vanilla and sugar until smooth and set aside.
3. Beat egg whites in another bowl until stiff peaks form.
4. Combine the ricotta mixture with the dry ingredients, then fold in beaten egg whites.
5. Heat a large non-stick pan over medium heat and evenly distribute canola oil over the surface.
6. Drop 1/4 cups of batter onto the pan to form pancakes, making sure not to crowd the pan.
7. Cook until bubbles appear on the surface, about two minutes, then flip and cook on the other side until golden brown.
8. Serve immediately with your favorite pancake accoutrements.

flour, baking powder, salt, milk, milk, zest of one large orange, orange juice, vanilla, sugar, eggs, canola oil

Taken from www.foodrepublic.com/recipes/orange-ricotta-pancakes-recipe/ (may not work)