Lemon-Ricotta Pancakes

• 3 eggs, separated
• 1/4 cup all purpose flour
• 1/4 cup vegetable oil
• 3/4 cup ricotta cheese
• 2 T sugar
• 1/4 t salt
• 1 T grated lemon zest or
• 1/4 t lemon extract

1. In a small bowl beat the egg whites until they hold stiff peaks. Set aside
2. In a larges bowl, use the same beater to beat together the egg yolks, flour, oil, ricotta cheese, sugar, salt, and lemon zest or extract.
3. Fold in the beaten egg whites gently but thoroughly until there are no white streaks.
4. Because of their composition, ricotta pancakes are slightly more delicate than standard flour-based recipies. Pour about 3 tablespoons of batter per pancake onto a hot griddle over med-high heat. Cook about 1 1/2 min. before checking the underside to make sure it is nicely browned and the pancake is sturdy enough to flip. After flipping cook about 1 min before removing from the pan.
5. You can keep the pancakes in the oven at 250 until ready to serve, but don't try to re-heat later.
6. Serve with fresh sliced strawberries or fruit-sweetened jam.
7. **To make ricotta easier to measure, first pour the oil into your measuring cup and then add ricotta cheese until the oil reaches the 1 cup line.

eggs, flour, vegetable oil, ricotta cheese, t sugar, salt, t, lemon

Taken from www.epicurious.com/recipes/member/views/lemon-ricotta-pancakes-1213926 (may not work)