General Store Cookbook

Lemon Ricotta Hotcakes

6 eggs separated
1½ cups ricotta cheese
½ cup melted butter, cooled
½ cup flour
4 Tbsp. sugar
½ tsp. salt
2 Tbsp. grated lemon zest
Powdered sugar
Blackberries, strawberries or raspberries

Separate eggs into two bowls. Beat together egg yolks, ricotta cheese and melted butter. In another bowl, combine flour, sugar, salt and lemon zest. Slowly add dry ingredients to cheese mixture. Whip egg whites to form stiff peaks. Fold egg whites gently into batter. Lightly butter a griddle or pan. Form small hotcakes and cook until golden brown on both sides. Sprinkle with powdered sugar. Serve with your favorite berries.