Light, Fluffy Lemon Pancakes

Yesterday we tried a new recipe for pancakes.  The whole family raved about the new recipe so I figured it was a good one to share.


LEMON PANCAKES
3 eggs, separated
2 C.  buttermilk
3 T sugar
1 C. ricotta
1 1/2 C. flour
1 t. baking soda
1 t. baking powder
1/2 t. salt
1/4 t. nutmeg
1 t. lemon extract


Mix together egg yolks, buttermilk, sugar, and ricotta.  Add flour, baking soda, baking powder, salt, and lemon extract.  Stir until smooth.
Beat egg whites until stiff but not dry.  Fold into pancake mixture.
Cook on oiled, pre-heated griddle.  I like to use a 1/4 cup measure to pour out the batter and spread it a little thinner.  Cook the first side until the edges dry out a little and bubbles appear on the top.  Flip and cook for another minute or two.
Serve with butter and syrup.