Lemon Ricotta Pancakes

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Lemon Ricotta Pancakes

Makes about 16 (5-inch) pancakes

• 4 large eggs, separated
• 2 cups ricotta cheese
• 1/2 cup sour cream
• 1 1/3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cups whole milk
• 1 1/2 teaspoon lemon zest

Whisk egg yolks, ricotta, and sour cream in large bowl to blend.

Whisk flour, baking powder, salt, and baking soda in another large bowl to blend.