Lemon Ricotta Pancakes
Recipe by Wildfire
The secret to Wildfire’s fluffy Lemon Ricotta Pancakes? Whipped egg whites! Try this pancake recipe next time you make brunch at home! 
Lemon Ricotta Pancakes
The fluffiest pancake recipe you'll ever make
Yield: 4 servings
Ingredients:
6 eggs, whites and yolks separated
1 ½ cups ricotta cheese
4 oz. melted butter
½ cup all-purpose flour
4 Tbsp. sugar
½ tsp. table salt
2 Tbsp. grated lemon zest (about 2 lemons)
1 cup fresh blackberries
powdered sugar for serving
maple syrup for serving
Method:
1. In a stainless steel bowl, whisk together egg yolks, ricotta, and melted butter.
2. Combine flour, sugar, salt and lemon zest then slowly whisk into the above mixture.
3. In a small mixer, whip egg whites to form stiff but not dry peaks.
4. Mix a third of the egg whites into the mixture, then fold in the remaining egg whites.
5. Heat a griddle or a cast iron skillet to medium hot for 5 minutes. Lightly spray with pan spray or grease with butter.
6. Neatly place about ¼ cup of batter on the skillet leaving room for the pancake to spread. Repeat to comfortably fill the pan.
7. Flip each pancake after cooking for approximately 2 minutes on one side and then cook for 2 minutes on the other side. Repeat until all batter is cooked.
8. Serve and top with fresh blackberries, powdered sugar and maple syrup.
