2 cups ricotta cheese
4 large eggs, separated
1 cup buttermilk
1 tbsp. lemon juice
1 tsp. lemon zest
1 cup whole-wheat flour
1 tsp. baking powder
1/8 tsp. salt
buttery cooking spray, or butter for cooking

Mix ricotta cheese, egg yolks, buttermilk, lemon juice and lemon zest together in a large bowl. Sift together dry ingredients: flour, baking powder and salt into same bowl and mix well.

In a separate bowl whisk the egg whites until stiff peaks are formed. Carefully fold egg whites into mixture.

Cook as you would any other pancake on top of the stove on medium high heat. Turn when edges are dry, but do not overcook because they can become tough.

Submitted by: Lorraine Castellano