Lemon Ricotta Pancakes



1/4 cup sweet butter, melted
6 egg yolks
1 1/2 cups fresh ricotta
1/4 cup white flour
1/4 cup whole-wheat flour
1/3 cup sugar
Zest of two lemons (Meyer preferred)
1 tablespoon poppy seeds (optional)
6 egg whites

Yield: 4-6 Servings


Mix all the ingredients except the egg whites until just combined. Beat the egg whites to soft peaks and gently fold into the mixture. Heat a large nonstick skillet over medium heat. Spoon the batter by tablespoonfuls (I prefer mini sizes…it feels like more when it is less) into the hot skillet, and when holes appear in the pancakes, flip them and cook another minute or two, until they are golden. Repeat until all the batter batter is used. Serve immediately with a drizzle of maple syrup or honey.  Add a few fresh berries if in season.