4 egg whites 4 yolks
1/2 cup Ricotta 1 tsp vanilla
3 TBSP Sugar 2/3 cups all purpose flour
2 tbsp milk
1/4 tsp salt
1/4 tsp baking powder
1/2 tsp lemon zest
Whisk the egg whites to soft peaks and set aside. Whisk the yolks with the ricotta and vanilla, fold in the whisked egg whites. Gently fold in remaining ingredients until combined. Cook on a lightly buttered griddle at medium high heat, dropping about 1/4 cup batter per pancake and turning when bubbles appear across the top.
Serve with fresh berries and powdered sugar.