Lemon Ricotta Pancakes

5 eggs, separated

zest of 1 lemon

1 cup milk

1 3/4 cup ricotta cheese

1 cup flour

2 tsp baking powder

1/2 cup sugar

pinch salt

Preheat grill to medium. Beat the egg yolks, Sift the dry ingredients together and combine with the yolks, add zest, milk and ricotta -combine. Beat the egg whites until stiff peaks form. Gently fold egg whites into yolk mixture. Oil grill, ladle out batter to form 4 inch pancakes. Cook until bubbles form, flip and cook until golden. Serve with maple syrup, fresh fruit and breakfast meat.

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