Snow Day Breakfast

T and I are just digging out of our sleepy snowy weekend.  The best way to wake up includes a breakfast of these tasty pancakes.  I admit that before presenting T with his plate I was hiding in the kitchen nibbling cake after cake as soon as they came off the griddle.  They are delicious with or without syrup.

Ricotta Pancakes
Serves 6

4 eggs, separated
1 cup ricotta
3 tablespoons sugar
1/2 cup flour
2 teaspoons lemon juice
Zest from 1 lemon
1/2 teaspoon nutmeg
Pinch of salt
Butter

Whisk together yolks, cheese, sugar, flour, juice, zest, nutmeg, and salt. Beat egg whites until stiff but not dry. Add 1/4 of the whites into batter to lighten it. Gently fold in remaining egg whites until batter is consistent and light.

Heat large skillet over medium low heat; melt a tablespoon of butter every other batch. Use a ladle to gently lay about 1/4 to 1/3 cup of batter in skillet for each cake. Do not crowd the pancakes (cook about 4 small cakes per batch). Flip cakes when bottom is lightly golden brown.

Serve with seasonal fruit that has been cooked in equal parts butter, brown sugar, and maple syrup. Add vanilla and cinnamon to taste.