Orange Ricotta Pancakes Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			3/4 cup all-purpose flour 2 tablespoons sugar 1/2 teaspoon baking powder Pinch fine sea salt 1 cup fresh ricotta cheese 3/4 cup whole milk 3 eggs, separated 1/2 teaspoon vanilla extract Finely grated zest of 1 orange
			Cook's Note: If you can't find fresh ricotta cheese, use the carton variety and strain through a fine mesh strainer for 1 hour before using. Whisk together the flour, sugar, baking powder and salt in a bowl. Combine the ricotta, milk, egg yolks, vanilla and zest in a separate bowl and whisk until smooth. Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the ricotta and milk, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites. Heat a cast-iron griddle or large nonstick saute pan over medium-high heat and brush the surface with butter or spray with nonstick cooking spray. Spoon a scant 1/3 cup of the batter onto the pan and cook the pancakes for 3 or 4 minutes. Flip, cooking until both sides are golden brown.