Lemon Ricotta Pancakes

Wet ingredients: Measure milk into a liquid measuring cup and add butter. Microwave for about 30 seconds, or until butter is melted. Stir well and set aside to cool. Place egg yolks, sugar, lemon zest, and vanilla in a separate large bowl and whisk to combine.

Dry ingredients: In a small bowl, sift together flour, baking powder, and salt; set aside.

Egg whites: In a medium bowl beat the egg whites until soft peaks form. Gently fold the egg whites into the batter, just until combined.

Combine: Stir the cooled milk mixture into the egg yolk mixture. Stir in ricotta. Stir in the dry ingredients just until combined.

Cook: Heat a griddle or large nonstick frying pan over medium heat. Once hot, grease the pan and spoon 1/4 cup portions of batter onto the pan, spreading batter into an even layer. Cook until bubbles form on top, then flip and cook until golden and cooked through.

Serve with freshly berries and a dusting of powdered sugar, if desired.