Lemon Ricotta Pancakes

Serves 4-5
Best to make batter 3 days in advance for it to firm up.

9 egg yolks
6 egg whites
1/3 cup all-purpose flour
1/3 cup unsalted butter, melted
1/2 cup granulated sugar
1 cup skim ricotta cheese
1/4 cup of 2% cottage cheese 
6 Tablespoons freshly grated lemon zest
1 Tablespoon fresh lemon juice
1 teaspoon kosher salt
1 teaspoon baking powder

1 Tbsp Unsalted butter for the skillet

Seperate Eggs.

Pour egg whites into mixing bowl and whisk the whites on high speed until they form stiff peaks. Once peaks are formed, reduce the speed to low.

Add egg yolks one at a time to the whites, beating after each addition.

Slowly add 1/3 cup melted butter. Continue to whisk on low speed until the ingredients are well combined.

Turn off the mixer and add the sugar, ricotta, lemon zest, lemon juice, salt, and baking powder. Whisk for 1 minute at medium speed, then reduce the speed to low.

Slowly add the flour. Mix to combine the flour for about 1 minute. Stop the mixer and scrape the sides and bottom of the bowl with a spatula to eliminate any remaining dry spots.

Mix again at medium speed for about 1 minute until everything is just combined.

Place the batter in the fridge for up to 3 days. Lightly fold batter before cooking.