Lemon Ricotta Pancakes

 

Ingredients

• 3 eggs, separated
• 3 tablespoons sugar
• Grated peel of 2 lemons
• 1 tablespoon vanilla
• 5 tablespoons butter, melted
• 1 cup milk
• 2 cups Bisquick 
• 3/4 cup ricotta cheese

Instructions

• 1 In a stand mixer fitted with whisk attachment, beat egg whites until they start to bubble. Sprinkle in 1 tablespoon of the sugar; continue beating until soft peaks form. Set aside.
  
• 2 In large bowl, beat egg yolks, remaining 2 tablespoons sugar, the lemon peel and vanilla with whisk. Beat in melted butter and milk until smooth. Add Bisquick mix, and stir with rubber spatula until just combined (do not overmix). Fold whipped egg whites into batter until just combined. Gently fold ricotta cheese into batter. Batter will be lumpy.
  
• 3 Heat nonstick skillet over medium heat. Pour 3 to 4 tablespoons batter in skillet. Once little bubbles form, turn and continue to cook until pancake is evenly browned on each side. Repeat with remaining batter.
  
• 4 Serve pancakes with your choice of fruit, powdered sugar and/or maple syrup.