Ricotta Pancakes

Growing up, I was lucky enough to have a mother that cooked all the time and loved doing it.  We always had our selection of breakfast the next morning, especially on big days - SAT's, Birthdays, Sunday's.  My mom was always a morning person and would wake up at 6am to start making breakfast.  This intrinsic quality was not passed down to me.  Never have I ever wanted to get up at 6am, let alone to make breakfast for people, unless it's Bay To Breakers.

My mom found this recipe from Martha and I never realized how easy and tasty it actually was.  I cut the recipe in half because the Boy and I were making it for just the two of us.

Ricotta Pancakes (serves two):

3 eggs, separated
pinch of cream of tartar
1 cup ricotta (non fat or whole milk)
2 tbsp. granulated sugar
1/3 cup flour
1/4  tsp. baking powder
few pinches of cinnamon
few pinches of nutmeg
pinch of salt

lemon zest and sugar for dusting afterwards

Beat the egg whites till foamy, add the cream of tartar.  Whisk till stiff peaks form in a mixer.

Combine everything else with a whisk till combined.  Add 1/3 of the egg whites and stir to combine.  Fold in the rest of the egg whites, making sure not to over mix.

Heat up a griddle or frying pan, add a little butter and cook the pancakes in batches, 2-4 minutes on each sides.

Garnish with lemon zest and sugar (powered or granulated).  Should make about 7-8 pancakes.