Four Seasons' Lemon Ricotta Poppy Seed Pancakes

• 1/4 cup butter
• 6 large eggs
• 1 1/2 cups ricotta cheese
• 1 teaspoon vanilla
• 1/2 cup flour
• 1 teaspoon baking powder
• 1/4 cup sugar
• 1/2 teaspoon salt
• 2 teaspoons lemon zest
• 1 teaspoon poppy seed
• powdered sugar (optional)
• strawberry syrup (optional)

1. Melt butter.
2. Seperate eggs, set whites aside (refridgerate if prepping batter for the next morning).
3. In a large bowl, mix together butter, egg yolks, ricotta, and vanilla.
4. Add flour, baking powder, sugar, salt, lemon zest, and poppy seeds and stir to combine well.
5. Using an electric mixer beat egg whites until they form stiff peaks.
6. Gently fold the egg whites into the pancake batter.
7. Oil a skillet and heat over medium high.
8. Using about 1/2 cup batter at a time, cook each pancake until golden, about 2 minutes on each side.
9. Serve with powdered sugar or strawberry syrup.

butter, eggs, ricotta cheese, vanilla, flour, baking powder, sugar, salt, lemon zest, poppy seed, powdered sugar, strawberry syrup

Taken from www.food.com/recipe/four-seasons-lemon-ricotta-poppy-seed-pancakes-430080 (may not work)