Ingredients
The following ingredients have 4 Servings
- 3 medium farm fresh organic eggs, divided
- zest of one small lemon
- 2 Tbs fresh squeezed lemon juice
- 1/2 cup milk
- 1 cup good quality ricotta cheese
- 1 teaspoon organic vanilla
- 1/2 cup all-purpose flour
- 1/8 cup of double zero flour
- 1/8 cup of sugar
- Pinch of salt
- 1 and 3/4 teaspoons baking powder
Instruction
- In a bowl sift flours, salt, sugar, baking powder.
- Zest one lemon into the bowl with dry ingredients and mix well.
- Take the eggs and separate the yolk from the whites.
- Place the yolks into a bowl and mix in milk, vanilla, lemon juice, ricotta cheese.
- Slowly pour wet ingredients into the dry and blend till nice and smooth.
- Take the egg whites and blend till stiff peaks form. (I usually hold the bowl over my head, if it is not all over me then it is good 🙂 ).
- Now fold the egg white into the batter carefully, until well incorporated, but do not over mix.
- Heat up a skillet with some butter or oil and place nice spoonfuls of batter forming about a 3 inch or 6 cm circle.
- When batter starts to form air pockets flip over and cook till nice and golden brown, and crispy on the edges.
- Plate a nice stack on a plate, drizzle with maple syrup, and top with fresh blueberries (or any fruit you like).
- Ready to eat!
- Enjoy!
