Lemon Ricotta pancakes

This recipe is so light and lovely for a a summers’ day or a rainy holiday Monday. I love that there was actually enough lemon to taste and the egg whites make the pancakes stand up on their own. I didn’t use cottage cheese because I didn’t have any so just used 1 1/3 cup ricotta, which was amazing 🙂
Would be super easy to make these savory as well – reduce the sugar and add in some shopped tarragon or blue cheese and you’d have a great side dish for dinner!

Makes about 9-10 4″ pancakes.

4 large eggs, separated
1 cup ricotta
1/3 cup cottage cheese
1 lemon, zested and juiced
2/3 cup flour
3 tbsp sugar

Mix egg yolks, ricotta, cottage cheese, lemon juice and zest. Add flour and sugar. Beat egg whites until stiff and fold into batter. Fry like regular pancakes.

(c/o: eatmagazine.ca)

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