Lemon Ricotta

Instructions

1. 1.In a large bowl, place 2 egg whites, lemon juice and start mixing with a hand mixer until white foamy.
2. 2.Add gradually sugar and mix until firm and medium-stiff peaks form. Set aside.
3. 3.In a medium size bowl, place Ricotta, 2 egg yolks, lemon zest, milk and mix with a whisk until well combined. It's pretty normal if you see some small lumps because Ricotta is not totally creamy like cream cheese.
4. 4.Sift in flour, baking powder, salt and mix until combined: do not overmix!!
5. 5.Gently incorporate about 1/3 of whipped egg whites into Ricotta mix.
6. 6.Pour Ricotta mix into the remaining whipped egg whites and gently fold without deflating: do not overmix, don't worry if the mix is not 100% combined.
7. 7.Cover and set aside few minutes at room temperature the batter until prepare the pan.
8. 8.Heat a non-stick pan over medium heat for few minutes, then grease it with butter and absorb the excess with kitchen paper.
9. 9.Place 1/3 cup of batter on the pan for each pancakes, cover the pan with a lid, low the heat at medium-low and cook for about 2 1/2-3 minutes or until the bottom become golden, the top still a bit runny but some bubbles appear.
10. 10.Remove the lid, flip the pancakes and cook the other side (without the lid) for about 2 minutes or until golden brown.
11. 11.Serve immediately with some fresh fruit and maple syrup.