LIGHT AND FLUFFY PANCAKES

LIGHT AND FLUFFY PANCAKES image

Yield 4 servings

Number Of Ingredients 10

1 cup ricotta chees
1 cup plain yogurt
3 eggs, separated, at room temperature
1/2 teaspoon baking soda
1 cup all-purpose flour
Dash salt
1 tablespoon sugar
2 tablespoons lemon juice
2 teaspoons grated lemon zest
Grapeseed or other neutral oil as needed

Steps:

1. Beat together the ricotta cheese, yogurt and egg yolks. Combine baking soda, flour, salt and sugar. Beat egg whites until fairly stiff but not dry. 2. Heat a griddle or large skillet over medium-low heat while you finish batter. Stir flour mixture into cheese mixture, blending well but not beating. Stir in lemon juice and zest, then gently fold in beaten egg whites; they should remain somewhat distinct in batter. 3. Add about 1 tablespoon oil to griddle or skillet and coat surface. When it is hot, add batter by the heaping tablespoon, making sure to include some egg white in each spoonful. Cook until lightly browned on bottom, 3 to 5 minutes, then turn and cook second side. Serve immediately.