Lemon Souffle Pancakes

1 C + 2T Flour
3 T Sugar
1 1/2 tsp Baking Powder
1/2 tsp Salt
5 Lemons, Zest of
1/2 tsp Ground Nutmeg
3 Eggs, seperated
3/4 C Ricotta Cheese (non fat works) 6 T Buttermilk
6 T Butter (unsalted), melted
2 T Fresh Lemon Juice
1 tsp Real Vanilla

• In a bowl mix together the flour, 1 tablespoon of sugar, baking powder, salt, nutmeg and lemon zest.
• In a small bowl, mix the ricotta cheese, butter milk, melted butter, lemon juice, real vanilla, and egg yolks...whisk until smooth.
• Add the egg and cheese mixture to the flour mixture, and blend until smooth. The batter will be heavy and dense.
• In a bowl, whip egg whites until soft peaks form.
• Add in the remaining 2 tablespoons of sugar and continue beating until stiff peaks form.
• CAREFULLY fold in the egg whites into the batter. Do not mix until the batter is fully combined. A few dots of egg white is ok.
• Cover and refrigerate for up to 1 hour.
• Prepare the griddle or large nonstick frying pan with cooking spray and place on the stove at medium heat.
• When the pan or griddle is hot, spoon about 3/4 to 1 C of batter on to the pan and smooth to a pancake, about 5 inches to 6 inches in diameter.
• Cook until large bubbles form on top. About 2-4 minutes.
• Turn pancakes and cook until the remaining side is golden brown.
• When fully cooked, remove pancake from pan to a warm dish and keep warm until all pancakes are complete.
• Great served with your favorite fruit syrup and a sprinkle of confectioners' sugar.