Lemon Ricotta Pancakes

In a large bowl combine the flour, baking powder, sugar and salt. Set aside.

In another bowl or jug, whisk together the ricotta, milk, lemon juice, lemon zest, vanilla, and egg yolks. Whisk the wet ingredients into the dry.

In another clean bowl, use an electric hand mixer or a stand mixer with the whisk attachment to beat the egg whites until stiff.

Using a metal spoon and working a heaped spoonful at a time, gradually fold the egg whites into the pancake batter.

Set a large non-stick frying pan or skillet over medium heat. Heat a little butter, canola oil or cooking spray and fry heaped spoonfuls of the pancake batter until set and golden on each side, adding more cooking fat as needed. Keep the pancakes warm while you work in batches.

Serve warm with lemon curd or maple syrup.