11 eggs
1 1/4 cups flour
1 container ricotta cheese - (15 oz)
Zest of 2 lemons
1/3 cup butter
1 teaspoon salt
1/3 cup sugar
Nonstick cooking spray
Directions: one line for each direction. When saved the lines will be numbered.
Whip egg whites at high speed until stiff peaks form, 3 to 4 minutes. Beat egg yolks in large bowl. Add flour, ricotta, lemon zest, melted butter, salt and sugar. Mix until batter is smooth. Fold in 1/4 egg whites to lighten batter, then fold in remaining whites. Do not over-mix.
Lightly coat griddle with nonstick cooking spray. Heat over medium-low heat. Ladle 1/2 cup batter onto griddle for each pancake. Cook pancakes until light brown, 4 minutes, then turn and cook 3 minutes more.
