Lemon Ricotta Pancakes

I made these pancakes for breakfast last weekend. I'm embarrassed to admit it, but these were the first non-Bisquick pancakes I have ever made. You can also tell this by the varying sizes of my pancakes, as evidenced in the picture above. We are not huge breakfast eaters, but we are trying to get in more satisfying meals on the weekends. These pancakes were tasty and a fresh start to the day. We liked the lemon zest to them. I found this recipe on Lime in the Coconut, who got it from Williams-Sonoma Essentials of Breakfast and Brunch.

You will need:
*1 1/2 cups all-purpose flour
*1 teaspoon baking soda
*1/2 teaspoon of salt
*1 1/2 cups buttermilk
*2 large eggs, separated
*1/4 cup sugar
*3/4 cup ricotta cheese
*1 tablespoon grated lemon zest
*butter for pan/griddle

1) In a large bowl, whisk together the flour, baking soda, and salt. In another bowl, whisk together the buttermilk, egg yolks, sugar, ricotta and lemon zest. Add the buttermilk mixture to the flour mixture and stir until just blended.

2) In a separate bowl the bowl of a mixer (or use a whisk), beat the whites at medium speed until soft peaks form. Using a rubber spatula, carefully fold the beaten egg whites into the ricotta mixture just until blended.

3) Place a large griddle or fry pan with low sides over medium heat until hot enough for a drop of water to sizzle and then evaporate. (I used our Cuisinart Griddler)Brush the pan/griddle with a 1/2 teaspoon melted butter.

4) For each pancake, ladle about 1/4 cup batter onto the hot surface. Reduce the heat to medium-low and cook until small bubbles appear, the edges start to look dry and the bottoms are golden brown, about 4 minutes.

5) Carefully turn the pancakes and cook until lightly browned on the second side, about 2 minutes longer.

6) Repeat with the remaining batter and butter to make about 16 pancakes, each about 4 in in diameter. (Mine were larger so I made about 12 pancakes).
Serve with syrup and any sliced fruit you desire.