The big problem with breakfast is always–what to have? Lemon ricotta pancakes are a perfect way to go..

1/3 cup ricotta cheese
1 large egg; separated
2 Tablespoons milk
3 Tablespoons all-purpose flour
1 teaspoon sugar
1/4 teaspoon baking powderpinch salt
1/2 teaspoon finely grated lemon rind (or so)

Blend egg yolk and ricotta cheese then add milk, flour, sugar, baking powder, lemon rind and salt mixing until completely blended.

Beat egg white in another mixing bowl until just stiff but still moist. Fold gently into batter. Heat large nonstick skillet or griddle over medium heat and coat with cooking spray.

Drop batter by heaping tablespoonful onto skillet, and cook until golden brown on the bottom then gently flip and cook on other side. Serve immediately.

Eight medium pancakes, serves two but recipe can be doubled

By CookingWithAmy.
Thanks @Amy_Sherman for inspiring us !
You can see the recipe here: cookingwithamy.blogspot.com

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