Lemon Ricotta Pancakes

• 2 C. All purpose Flour
• 1/2 C. Sugar
• 2 tsp. Baking Powder
• 1 tsp. Baking Soda
• 1/2 tsp. Salt
• 3 Lg Eggs, separated
• 1/4 C. Vegetable Oil
• 1 C. Whole Milk Ricotta
• 2 C. Buttermilk
• 2 Tbls. Lemon Zest, preferably Meyer Lemon
• 1 tsp. Vanilla
• Pinch Cream of Tartar

1. 1. In a large mixing bowl, combine all dry ingredients, EXCEPT Cream of Tartar. Make a well in the center. Set aside.
2. 2. In a separate bowl, mix together all wet ingredients EXCEPT egg whites.
3. 3. In a medium mixing bowl, add Cream of Tartar to egg whites and whip until soft peaks form. Set aside.
4. 4. Blend wet ingredients into bowl of dry ingredients, just until incorporated.
5. 5. Fold in whipped egg whites just until fully incorporated. Set aside for about 15 minutes.
6. 6. Heat griddle over medium heat. After batter has set for stated time, melt butter on griddle and scoop a scant 1/4 of batter onto griddle and cook until bubbles appear on the surface and the bottom is golden brown, Flip and cook untilgolden on second side. Serve immediately with Blueberry Lemon Syrup or keep warm on a baking sheet in a low oven

flour, sugar, baking powder, baking soda, salt, eggs, vegetable oil, milk ricotta, buttermilk, lemon zest, vanilla, cream of tartar

Taken from www.epicurious.com/recipes/member/views/lemon-ricotta-pancakes-51898021 (may not work)