Lemon Ricotta Souffle Pancakes

A recipe for Lemon Ricotta Souffle Pancakes:

Ingredients:

• 3/4 cup ricotta cheese
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs, separated
• 1/2 cup milk
• 1/4 cup granulated sugar
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• Butter for cooking

Steps:

1. In a large mixing bowl, whisk together ricotta cheese, flour, baking powder, baking soda, and salt until fully combined.
2. In a separate mixing bowl, beat egg whites until stiff peaks form.
3. In another mixing bowl, beat egg yolks with milk, sugar, lemon zest, and lemon juice until well combined.
4. Add the egg yolk mixture to the ricotta mixture and stir until just combined.
5. Gently fold in the beaten egg whites until no white streaks remain.
6. Heat a non-stick skillet or griddle over medium heat. Melt a small amount of butter in the skillet or griddle.
7. Drop 1/4 cup batter onto the skillet or griddle for each pancake. Cook until bubbles appear on the surface, then flip and cook until golden brown on the other side.
8. Serve immediately with your favorite toppings, such as fresh berries, powdered sugar, or maple syrup.

Enjoy your delicious Lemon Ricotta Souffle Pancakes!