Lemon Ricotta Pancakes

It was Nick’s birthday earlier this month and instead of a fancy meal out we had breakfast at home. Dylan and I made Lemon-Ricotta Pancakes and the birthday boy seemed quite pleased. I’m going to try and not be over the top sappy here but that husband of mine is one special dude. He is the best at playing dinosaurs, rubbing baby’s back in the middle of the night, and making me laugh. We joke that we both find each other the least annoying person we’ve ever met – which means we’re a perfect match.

LEMON-RICOTTA PANCAKES
from January 2014 Food & Wine

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 1/2 cups whole milk
3 large eggs, separated
1/2 cup fresh ricotta cheese
zest of 1 lemon
maple syrup for serving

1. In a large bowl, whisk the flour, baking powder, salt, and sugar.

2. In a separate bowl, whisk the milk, egg yolks, ricotta, and lemon zest. Stir in the dry ingredients until just incorporated.

3. Beat the egg whites until stiff peaks form; fold them into the batter.

4. Preheat a griddle and grease it with butter. Scoop 1/4-cup mounds of batter onto the griddle. Cook the pancakes over moderately high heat until bubbles appear on the surface, 1-2 minutes. Flip and cook until the pancakes are risen and golden brown on the bottom, about 2 minutes longer.

5. Transfer to plates and serve with maple syrup.