3 tablespoons honey
1 teaspoons lemon zest
2 teaspoons orange zest
1 cup ricotta cheese
4 large eggs, (whites and yolks separated)
1/4 teaspoon kosher salt
1/2 cup gluten-free flour, all-purpose flour may be substituted
In a medium-sized bowl, whisk together the honey, orange and lemon zest, egg yolks, ricotta cheese, and salt. Add the flour, whisk until combined.
Using an electric mixer, place the egg whites in a bowl, and whisk on medium-high speed until medium-firm peaks are formed approximately 3 to 4 minutes.
Add about 1/3 of the beaten egg white into the batter, gently folding until blended. Fold the remaining whites 1/3 at a time, ensuring not to deflate the batter. The batter should be light and airy.
Lightly grease a nonstick pan or griddle with cooking spray or oil. Set the pan over medium heat until hot. Add about ¼ cup of batter on the griddle, 2 inches apart. Cook each pancake for 2 to 3 minutes on each side, until the bottoms are golden brown and the edges are set. The cakes are done when they spring back when lightly touched. Lightly grease the griddle between batches as needed. Serve pancakes with warm maple syrup and a slice of orange.
Tip: You can substitute the flour in this recipe with your favorite dry pancake mix!