In The Kitchen With Mom Mondays

I think we can all agree, there's just nothing like Mom's home cookin'.  It just tastes better, doesn't it?  For that reason I've asked my Mom to submit some of her favorite recipes for me to share with y'all each Monday.  Let's get cooking in the kitchen with Mom!

Oh. My. Goodness.  These are quite possibly the most amazing pancakes you will ever eat in your life!  We had always been fans of the ones served for Sunday Brunch at the Cheesecake Factory, but I think these are even better.  They're light, fluffy, lemony and oh man - super delicious :)

They may be a bit more labor intensive than your average pancake, but I promise they are worth every extra bit of energy.  They also reheat really well, so cook up a bunch and save some for later!

Ingredients:

• 1 cup Ricotta cheese
• 1 cup Half & Half
• 3 large eggs, separated
• 1/4 cup sugar
• 1 large lemon
• 1 1/2 cups cake flour
• 1 tbs. baking powder
• 1/4 tsp. salt, divided

Start by whisking together the Ricotta, Half & Half, egg yolks, sugar, and the zest and juice of the lemon.  Sift together the flour, baking powder and 1/8 tsp. of salt and add to the Ricotta mixture until just combined.

In another bowl, beat your egg whites until frothy.  Add in 1/8 tsp, of salt and beat until soft peaks form.

Fold your egg whites into the Ricotta mixture, 1/3 at a time.

 Preheat your griddle or pan over medium heat and spray with nonstick cooking spray.  Ladle the batter on to your hot cooktop and cook until bubbles form on the top of your pancake and the bottoms are golden brown (1-2 minutes).  Flip the pancakes over and cook for 1 or 2 minutes more.  Repeat with the rest of the batter (should make 10-12 nice sized pancakes).

We served ours with powdered sugar and warm maple syrup.  They'd be delicious with strawberries too!

Enjoy!

*This recipe is apart of Little House Living's Old Fashioned Recipe Exchange.