Lemon Ricotta EVOO Pancakes

Step 1

Mixed dry ingredients together in a bowl. Make a well.

Step 2

Add wet ingredients. Stirring in one ingredient at a time (ricotta, egg yolks, milk, lemon juice and zest, vanilla extract , lastly EVOO – in this order).

Step 3

Fold in the whipped egg white.

Step 4

Heat a teaspoon of EVOO in a non stick pan, swirling to coat the pan with oil. Wipe out excess oil. Spoon 1/4 cup of pancake batter. Gently cook until edges are set. Flip and cook until second side is brown (1-2 minutes). Remove from heat. Repeat until all batter is finished. Serve immediately with honey and berries of your choice.

Note: folding whipped egg whites into a batter with lemon juice and bi-carb makes your pancake light and fluffy. The lemon juice and bi-carb when combined produces carbon dioxide that lifts the egg foam.

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