This summer we’ve had an unusual amount of early morning rain showers. It’s simultaneously out of the norm & refreshing. The other day upon waking, it wasn’t raining yet, but the thunder was rumbling as if to announce the rains arrival which later rolled in with the darkened sky. With the back door open & the rain coming down, I opened up a playlist of music & got to work singing along (it is always a sing along) & tried my hand at these pancakes.

Oh my yum! They were freaking delicious! My sing along quickly turned into my feet doing a happy clappy dance party as I ate them standing in the kitchen. That’s what we call celebrating the little moments in the morning of a random day in the week.

Ingredients:

4 eggs, whites & yolks separated

12 oz Ricotta cheese

1 1/2 tbsp granulated sugar

1 1/2 tbsp lemon zest

The juice of one lemon

1/4 tsp vanilla bean paste or extract (optional)

1 tsp salt

3/4 cup flour

Lemon curd

Fresh raspberries

Preparation:

In one bowl, whip the egg whites until stiff peaks form; set aside. In another bowl, blend together the egg yolks, ricotta cheese, sugar, lemon zest, lemon juice, vanilla bean paste/ extract & salt. Stir in the flour until there are no remaining white streaks. With a spatula, gently fold in the egg whites until smooth.

Heat a griddle over medium heat. Grease griddle with butter or canola oil & drop batter to preferred size. Cook until lightly browned on both sides.

Add pancakes to a plate & top with lemon curd & fresh raspberries or blueberries.

Enjoy!

Adapted slightly from: