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RECIPES OF THE WEEK
Lemon-Ricotta Pancakes
6 eggs,
separated
1 1/2 cup ricotta cheese
1/2 cup butter, melted
1/2 cup flour
2 Tbs. sugar
2 Tbs. grated lemon zest
Mix
together the egg yolks, ricotta, butter, and lemon zest.
Fold in the flour and sugar. Whip the egg white
to stiff peaks in a copper bowl and fold into
the batter. Drop by spoonfuls onto a hot griddle. When bubbly on top, turn
over. Serve immediately with salmon.
®