Lemon Souffle Pancakes

Lemon Souffle Pancakes

4 eggs, separated

1 cup ricotta cheese

Zest of 1 lemon

2 Tbsp. lemon juice

¼ tsp. salt

Sugar to taste (about 4 TBSP)

4 TBSP flour

Heat stainless or non-stick frying pan on stove over medium heat.

Combine the yolks with the rest of the ingredients.  Whip egg whites with ½ tsp. cream of tartar and 1-2 tbsp. of sugar.  Gently fold whites into lemon mixture.  Drop by the 1/3 cup full into pan.  After about 3 minutes, gently turn with a thin stainless steel spatula or offset spatula and cook for 1-2 mins.  Turn once again, if necessary.  Keep warm in the oven.

Serve immediately with powdered sugar and fresh blueberries, or top with blueberry or raspberry sauce.

Serves 2-3.