Lemon Ricotta Pancakes

Made these for my husband on the day before his Knee surgery.  They were a big hit, light and fluffy.  
Will be making them again. 

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Ingredients:

• 1 cup ricotta cheese
• 1 cup milk
• 3 eggs, separated
• 1/4 cup sugar
• Zest and juice of 1 lemon
• 1 1/2 cups unbleached flour, sifted
• 1 Tbs. baking powder
• ½ tsp. Vanilla
• 1/4 tsp. salt

 
 
Directions:In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth. Sift the flour, baking powder and salt and gently stir it in to the ricotta mixture with a wooden spoon until just combined. 

In another large bowl, using a whisk, beat the egg whites until  soft peaks form. Using a rubber spatula, fold one-third of the egg whites into the ricotta mixture, then gently fold in the remaining whites. 

Preheat a griddle over medium heat. Spray the griddle with nonstick cooking spray. Ladle 1/3 cup batter onto the griddle for each pancake. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes. Flip the pancakes and cook for 1 minute more. Repeat with the remaining batter. Makes 12 to 14 pancakes.