Ingredients
Scale
- 3 eggs (yolks and whites separated)
- 3 tablespoons white sugar
- 1 pinch salt
- The zest of 1 medium lemon (or less, to taste)
- 1 cup ricotta cheese
- ½ cup flour
- Butter (for frying)
Instructions
- In a medium bowl whisk eggs yolks, lemon zest, sugar, salt, ricotta cheese, and flour. In a separate bowl beat egg whites with an electric mixer until they form slightly stiff peaks.
- Fold eggs whites into ricotta/flour mixture until well blended.
- Add a little bit of butter to a skillet or griddle over medium-high heat. Spoon batter into the pan to form a pancake of the desired size you want.
- Cook for 1 minute or until the top starts to bubble and/or the bottom is golden brown, flip the pancake onto its other side and cook until the pancake is cooked thoroughly throughout (About 1- 1 1/2 minutes).
- Repeat until the batter is gone.