Frazier's Lemon Ricotta Pancakes

Ingredients: 

· 1 ½ cups flour 

· 2 teaspoons baking powder 

· ½ teaspoon baking soda 

· ¼ teaspoon salt 

· 3 eggs 

· ½ cup milk 

· 1 cup Polly-O Ricotta 

· Zest of 1 lemon 

· Juice of 1 lemon 

· 1 tablespoon distilled white vinegar 

· 4 tablespoons melted butter 

Instructions: 

1. Prepare Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. 

2. Separate the Eggs: Separate the egg yolks from the whites. Place the yolks in one bowl and the whites in another. 

3. Combine Wet Ingredients: In the bowl with the egg yolks, add the milk, lemon zest, lemon juice, vinegar, and melted butter. Whisk until the mixture is fully incorporated. Gently fold in the ricotta, being careful not to overmix—small clumps of ricotta will add a nice texture to the pancakes. 

4. Whip Egg Whites: Beat the egg whites until they form stiff peaks. This can be done by hand with a whisk or using a stand mixer with the whisk attachment. 

5. Mix Wet and Dry Ingredients: Gradually fold the wet ingredients into the dry ingredients until just combined. Then gently fold in the whipped egg whites, being careful not to overmix. The batter should be well combined with small chunks of ricotta throughout. Let the batter rest while heating your pan. 

6. Cook Pancakes: Heat a high-heat fat source, such as ghee, avocado oil, or tallow, in a pan over medium heat. Once the pan is hot, portion out the pancake batter using a ¼ cup measure. Cook each pancake for about 2-3 minutes per side, until golden brown. Flip and cook the other side until browned. 

7. Serve: Serve the pancakes warm with your favorite toppings, such as fresh berries, maple syrup, and whipped cream. Enjoy!