*adapted from Breakthrough T1D
Ingredients
- 3 eggs, separated
- 3 tablespoons sugar
- 1 pinch kosher salt
- Finely grated zest of 1 large lemon
- 1 cup homemade ricotta (store-bought works fine)
- ½ cup all-purpose flour
Instructions
In a bowl, whisk together the egg yolks, sugar, salt, lemon zest, ricotta, and flour.
In another bowl, using an electric mixer on medium-high speed, or a whisk, beat the egg whites to medium-stiff peaks. Gently fold the egg whites into the ricotta mixture.
Heat 2 non-stick or well-seasoned frying pans over medium heat. Add a bit of butter to the pans, enough to coat the bottom.
Dollop heaping tablespoonfuls of the pancake batter into the pans, leaving a bit of space in between each pancake. You should be able to fit 3 or 4 pancakes into each pan, depending upon how large your pan is.
Cook for about 1 minute, until the bottom is golden brown. Carefully flip the pancake to brown the other side, and cook until the pancake is cooked throughout, another minute or so.
Enjoy!
