Lemon-Ricotta Hot Cakes

Ingredients:
Six large eggs, separated
1-1/2 cup whole-milk ricotta cheese
1/2 cup unsalted butter, melted and cooled
1/2 teaspoon pure vanilla extract
1/2 cup flour
1/4 cup sugar
1/2 teaspoon salt
2 tablespoons grated lemon zest
Powdered sugar for dusting
Blackberries for garnish (optional)

Directions:
Preheat griddle.
In bowl, whip egg whites until they hold firm, glossy peaks and set aside. In another bowl, beat ricotta, butter, egg yolks and vanilla together and set aside. In another bowl, whisk together flour, sugar and zest.

With rubber spatula, stir dry ingredients gently into ricotta mixture. Stir spoonful of whipped egg whites into batter, then gently fold in remainder.

Grease heated griddle, if necessary. Drop 3-tablespoons of batter for each pancake on griddle, allowing space for spreading. Cook until golden on bottom and top shows a bubble or two. Gently flip and cook until undersides are light brown.

Dust with powdered sugar. Top with berries, if desired.

Recipe makes about 20 small hot cakes.