On our ships, we take breakfast very seriously. It is the most important meal after all. And what better way to get ready for a day of exploring than with a delicious meal. The lemon ricotta pancakes are a favorite of ours but we didn't want to keep this deliciousness all to ourselves anymore. Enjoy!
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 1/2 cups milk
3 large eggs, separated
1/2 cup ricotta
1 tablespoon lemon zest vegetable oil or butter
In a large bowl, whisk together the flour, baking powder, salt and sugar. In a separate bowl, mix together the milk, egg yolks, ricotta, and lemon zest. Whisk into dry ingredients.
In a clean mixing bowl, beat egg whites until stiff peaks form and fold into batter.
Heat oil or butter in a large greased skillet to medium heat. Cook immediately so batter does not deflate by ladling batter onto skillet and cooking about 2 minutes. Flip with a spatula and cook another minute, or until golden. Repeat with remaining batter, adding butter or oil to skillet as needed.