- 4 farm fresh large eggs, separated
- 1 1/2 cups ricotta cheese
- 1 tablespoons sugar
- 1/2 lemon, zested
- 1/2 cup all purpose flour
- Pinch Kosher salt
- Butter, for griddle
Heat a nonstick griddle to medium-high heat. Mix together the yolks with ricotta, sugar, lemon zest, a pinch of salt, and flour in a large bowl until thoroughly combined.
Beat egg whites in a separate bowl until stiff. Fold into the ricotta mixture.
Spread butter on the hot pancake griddle. Ladle 1/2 cup size pancakes onto griddle and cook for about 2 minutes per side. Keep warm in a 200 degree F oven before serving.