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      Lemon-Ricotta Pancakes


      1 1/2 cups all-purpose flour

      2 tablespoons sugar

      1 teaspoon baking soda

      1/2 teaspoon salt

      1 1/2 cups buttermilk

      2 large eggs, separated

      1 tablespoon grated lemon peel

      1/3 cup part-skim ricotta cheese

      Salad oil

      Method of Preparation:

      1. In a large bowl, mix flour, sugar, baking soda, and salt. In a medium bowl, whisk buttermilk, egg yolks, and lemon peel to blend. Stir buttermilk mixture into flour mixture just until evenly moistened. Gently stir in ricotta cheese.

      2. In a bowl, with a mixer on high speed, beat the egg whites until soft peaks form. With a flexible spatula, gently fold the whites into the batter just until they are incorporated.

      3. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350 degrees); when hot, coat lightly with oil and adjust heat to maintain temperature. Drop batter in 1/2-cup portions onto the griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn cakes with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.

      4. Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200 degrees{} oven for up to 15 minutes.