Lemon-Ricotta Hot Cakes

6 large eggs, separated		1/4 cup sugar
1 1/2 cups whole-milk ricotta cheese		1/2 teaspoon salt
1 stick unsalted butter, melted and cooled		2 tablespoons grated lemon zest
1/2 teaspoon pure vanilla extract		Powdered sugar for dusting
1/2 cup all purpose flour

Yield: 4 Servings

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directions

 Heat a griddle. Whip egg whites until they hold firm glossy peaks, and set aside. Beat ricotta, butter, egg yolks, and vanilla together and set aside.Whisk together flour, sugar, salt, and zest. With a rubber spatula, stir dry ingredients gently into the ricotta mixture. Stir a spoonful of whipped egg whites into the batter, then gently fold in the remainder.  Grease the heated griddle, if necessary. Drop 3 tablespoons of batter for each hotcake on the griddle, allowing space for spreading. Cook until golden on the bottom and the top shows a bubble or two. Gently flip, and cook until undersides are light brown. Dust with powdered sugar.

6 large eggs, separated

1/4 cup sugar

1 1/2 cups whole-milk ricotta cheese

1/2 teaspoon salt

1 stick unsalted butter, melted and cooled

2 tablespoons grated lemon zest

1/2 teaspoon pure vanilla extract

Powdered sugar for dusting

1/2 cup all purpose flour

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