Ingredients:
3/4 cup whole milk ricotta
3 eggs, separated
1 tbs maple syrup
1 cup + 2 tbs einkorn flour
1/2 tsp baking powder
1/4 tsp salt
Zest of half a lemon
Instructions:
- Place the ricotta in a square of cheesecloth and squeeze out the excess liquid.
- Combine the drained ricotta in a bowl with the egg yolks, milk and maple syrup.
- In a separate bowl, stir together einkorn flour, baking powder, salt and lemon zest.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Use a hand mixer or stand mixer with a whip attachment, beat the egg whites until stiff.
- Spoon one quarter of the eggs whites into the pancake batter and stir until incorporated to lighten up the batter.
- Fold in the remaining egg whites.
- Heat griddle or skillet over medium low heat and grease with butter.
- For each pancake, pour 1/4 cup of the batter onto the griddle and cook on each side until golden, about 2 minutes per side.
Dietitian Moushumi 