Lemon Pancakes With Strawberry Butter

• 3 large eggs, separated*
• 1/4 teaspoon cream of tartar
• 3/4 cup ricotta cheese
• 1/3 cup cake flour
• 1/4 cup butter or margarine, melted
• 2 tablespoons sugar
• 1 tablespoon grated lemon rind
• 1/8 teaspoon salt
• Garnish: fresh mint sprigs

1. Beat egg whites and cream of tartar at high speed with an electric mixer until stiff peaks form.
2. Beat egg yolks, ricotta cheese, and next 5 ingredients at medium speed with electric mixer until smooth. Fold in egg whites.
3. Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle. Cook until tops are covered with bubbles and edges looked cooked; turn and cook other side. Serve with Strawberry Butter; garnish, if desired.
4. *3/4 cup egg substitute may be substituted for 3 eggs. Whisk together egg substitute, cream of tartar, and next 6 ingredients. Cook as directed

eggs, cream of tartar, ricotta cheese, cake flour, butter, sugar, lemon rind, salt, mint sprigs

Taken from www.myrecipes.com/recipe/lemon-pancakes-with-strawberry-butter (may not work)