Lemon-Ricotta Poppyseed Pancakes

I had these pancakes yesterday morning and they were so good I decided to make them two mornings in a row so I could take pictures this time. The recipe doesn't call for milk, but instead ricotta cheese! I found this recipe while searching Martha Stewart Recipes. I cut this recipe in a third since I didn't need 16 pancakes and I even had a little bit leftover to put in the fridge to make another morning. I also heated up a handful of mixed berries with a pinch of turbinado sugar in a small saucepan while I was cooking the pancakes for a nice compote.

Lemon-Ricotta Poppy Seed Pancakes
(originially from here)

Makes 16 pancakes

Ingredients

• 6 large eggs, separated
• 1 1/2 cups whole-milk ricotta cheese
• 1/4 cup (1/2 stick) unsalted butter, melted and cooled
• 1 teaspoon pure vanilla extract
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 cup sugar
• 1/2 teaspoon salt
• Zest of 2 large lemons
• 1 tablespoon poppy seeds
• Vegetable oil, for griddle
• Maple syrup, warmed
• Berries, for garnish

Directions:

1. Place egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat until they form firm, glossy peaks.
2. In a large bowl, beat together ricotta, butter, egg yolks, and vanilla. In a medium bowl, whisk together flour, baking powder, sugar, salt, lemon zest, and poppy seeds. Using a rubber spatula, stir flour mixture into ricotta mixture.
3. Fold a large spoonful of whipped egg whites into ricotta mixture. Continue folding in remaining egg whites.
4. Coat a griddle or large skillet with oil and heat over high heat until very hot, then reduce heat to medium. Working in batches, place 1/4 cup batter for each pancake on griddle, leaving space, as they will spread. Cook until golden and top begins to bubble, about 2 minutes. Gently turn and continue cooking until bottoms are light brown. Transfer to a serving plate and keep warm until all the pancakes have cooked. Serve with maple syrup and berries.