Yield: 8 Servings

Ingredients:

• 8 eggs, separated
• ¼ cup sugar
• 1 teaspoon lemon zest
• ¼ cup cake flour
• Pinch of salt
• ½ cup ricotta cheese
• ¼ cup butter, melted

Method:

In electric mixer combine egg yolks, sugar and lemon zest and beat 3 minutes with paddle attachment. Add flour and salt and beat 1 minute. Add ricotta cheese and butter and beat 30 seconds. Let stand 2 hours. Whip egg whites in separate bowl until stiff peaks have formed then fold gently into pancake batter. Be careful not to over stir. Proceed to make pancakes as usual.