Lemon Ricotta Pancakes

Originally posted on https://www.bettycrocker.com/recipes/lemon-ricotta-pancakes/6741bcd3-2b40-47f3-a183-7850a738bd3d

Ingredients

• 3 eggs, separated
• 3 tablespoons sugar
• Grated peel of 2 lemons SAVE $
• 1 tablespoon vanilla
• 5 tablespoons butter, melted
• 1 cup milk
• 2 cups pancake mix
• 3/4 cup ricotta

Directions

• In a stand mixer fitted with whisk attachment, beat egg whites until they start to bubble. Sprinkle in 1 tablespoon of the sugar; continue beating until soft peaks form. Set aside.
• In large bowl, beat egg yolks, remaining 2 tablespoons sugar, the lemon peel and vanilla with whisk. Beat in melted butter and milk until smooth. Add pancake mix, and stir with rubber spatula until just combined (do not overmix). Fold whipped egg whites into batter until just combined. Gently fold ricotta cheese into batter. Batter will be lumpy.
• Heat nonstick skillet over medium heat. Pour 3 to 4 tablespoons batter in skillet. Once little bubbles form, turn and continue to cook until pancake is evenly browned on each side. Repeat with remaining batter.