Zesty Lemon Ricotta Pancakes

A fresh and flavorful twist on classic pancakes, these fluffy zingers are best topped with blueberry preserves!

Ingredients:

• 1 cup buttermilk

• 1/2 cup ricotta cheese

• 2 eggs (yolks separated)

• 1 1/2 cups flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 tablespoons sugar

• 2 tablespoons lemon zest

• nonstick spray or coconut oil

Whisk together flour, baking soda and salt in a small bowl. Then mix buttermilk, egg yolks, sugar, ricotta and lemon zest in a large bowl. Beat egg whites with a mixer in a clean bowl until soft peaks form. Add the dry ingredients to the large bowl with buttermilk mixture and stir until combined, then gently fold in the egg whites. Put your griddle or pan on medium heat and lightly coat with nonstick spray. Spoon about 1/4 cup of batter onto griddle and cook until light golden brown on both sides. Keep cooked pancakes in a warm oven to finish the whole batch, or serve as you go. If your meal prepping, allow pancakes to cool on racks before storing in fridge or freezing.

Makes about 12 pancakes.