Melty Lemon Ricotta Pancakes

Because I like to create--especially when it comes to food, I didn't let my chipmunk'd face (pissed off cheeks from getting my wisdom teeth pulled) stop me. I had time on my hands this morning and my mom was hungry so I whipped up some of these pancakes. I was pleasantly surprised by their melty texture and was even able to take a bite which didn't need much chewing. Enjoy!


Lemon Ricotta Pancakes 
(adapted from Smitten Kitchen)
Servings: Makes about twelve 3- to 4-inch pancakes.

For the pancakes
4 large eggs, separated
1 1/3 cups ricotta
1 1/2 tablespoons sugar
1 1/2 tablespoons freshly grated lemon zest
1/2 cup all-purpose flour
Olive oil for brushing the griddle
Maple syrup, as an accompaniment

In a bowl whisk together the egg yolks, the ricotta, the sugar, and the zest, add the flour, and stir the mixture until it is just combined. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the ricotta mixture, and fold in the remaining whites gently but thoroughly. Heat a griddle over medium-love until it is hot enough to make drops of water scatter over its surface and brush it with some olive oil. Pour the batter onto the griddle (whatever size you'd like) and cook the pancakes for 1 to 2 minutes on each side, or until they are golden. Between each batch brush the griddle with more olive oil to prevent sticking.

*To accompany the cakes use whatever your heart desires: fruit on top, apple butter, yogurt, maple syrup, powdered sugar and lemon juice, etc...
*My mom reports that these cakes are very filling (dense and moist because of the ricotta) so be warned that a food-child may occur.