Ingredients

¾ cup Bob’s Red Mill Gluten Free Pancake Mix

¼ cup granulated sugar
1 lemon
1½ teaspoons pure vanilla extract
3 large eggs
¾ cup whole-milk ricotta
¼ cup whole milk

1 tablespoon lemon juice

2 tablespoons butter melted

Preparation

• Heat non-stick griddle to 275 degrees
  

• Separate egg whites and egg yolks into individual bowls.

• Add the sugar to a large bowl and zest 1 lemon over the sugar. Mix sugar and lemon zest.

• Add vanilla and whisk.

• Add the eggs yolk and whisk.

• Next add the ricotta, milk, butter and lemon. Whisk until well blended.

• Add the pancake mixture and stir

• In a separate bowl whisk the egg whites until stiff peaks form. Then gently fold into the pancake batter for a light fluffy pancake.

• On a non-stick griddle ladle batter to form a 4” circle. Cook 2-3 minutes on each side.

• Serve