Ricotta Lemon Pancakes

• 1 1/2 cups white flour all-purpose unbromated
• 2 tablespoons sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups buttermilk
• 2 eggs separated
• 1 tablespoon grated lemon peel
• 1/2 cup part-skim ricotta cheese
• canola oil organic

1. In a large mixing bowl, add flour, sugar, baking soda and salt and stir. In a medium bowl, whisk buttermilk, egg yolks, and lemon peel to blend. Stir buttermilk mixture into flour mixture just until evenly moistened. Gently stir in ricotta cheese.
2. In a bowl, mix on high speed, the egg whites until soft peaks form. With a spatula, gently fold the whites into the batter until they are incorporated. Don't over mix.
3. Place a nonstick griddle or a 12-inch nonstick skillet over medium heat (350 degrees); when hot, coat lightly with canola oil and adjust heat to maintain temperature.
4. Drop batter in 1/2 cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn cakes with a spatula and brown other sides.
5. Serve pancakes immediately or keep warm in a single layer on baking sheet in a 200 degree oven for up to 15 minutes.

white flour, sugar, baking soda, salt, buttermilk, eggs, ricotta cheese, canola oil

Taken from www.yummly.com/recipe/Ricotta-Lemon-Pancakes-1670204 (may not work)