Lemon Ricotta Pancakes with Fresh Berry Compote
| For 2 servings | For 3 servings | For 4 servings | For 5 servings | For 6 servings | |
| Large eggs, separated | 2 | 3 | 4 | 5 | 6 |
| Ricotta, lo-fat or regular | 2/3 cup | 1 cup | 1 1/3 cups | 1 2/3 cups | 2 cups |
| Sugar | 2 tsp | 1 Tblsp | 1 1/2 Tblsp | 2 Tblsp | 2 Tblsp |
| Freshly frated lemon zest | 1 Tblsp | 1 Tblsp | 1 1/2 Tblsp | 2 Tblsp | 2 Tblsp |
| All purpose flour | 1/4 cup | 6 Tblsp | 1/2 cup | 1/2 cup + 2 T | 3/4 cup |
Whisk together the egg yolks, the ricotta, the sugar, and the zest; add the flour and stir the mixture until it is just combined. Beat egg whites with a pinch of salt until they hold stiff peaks. Whisk about one fourth of them into the ricotta mixture then fold in the remaining egg whites gently but thoroughly. Heat griddle over moderately high heat until drops of water scatter over the surface. Brush with butter if desired. Pour 1/4 cup batter per pancake and cook until golden brown on each side. Keep warm in 200 degree oven until ready to serve.
Serve with sautéed or oven baked apples and maple syrup. Recipe for 4 makes about 16 small pancakes.
