Lemon Ricotta Pancakes

• 1 1/2 cups flour
• 3 1/2 tbs sugar
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 cup milk
• 3/4 cup ricotta

• ​3 large eggs, separated
• 1 tsp vanilla
• 1 tbs rum
• 1-2 tbs lemon zest
• 1/4 cup lemon juice
• 1 tbs butter, melted

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1. Whisk dry ingredients for 20 seconds
2. Whisk together milk, ricotta, egg yolks, beaten egg whites, vanilla and rum
3. Add butter and lemon and blend until combined, may curdle
4. Pour wet mixture into well pressed in center of dry ingredients
5. Whisk until just combined and still lumpy
6. Pour into warm buttered skillet until bubbly then flip until golden 
7. Serve with syrup, jam, ricotta, etc

Also delicious with blueberries, though it will affect the structural integrity of your pancakes.