We made these in super light luscious pancakes in a brunch cooking class for kids and their parents. Try them for yourself!

1½ cups flour
1 teaspoon baking powder
½ teaspoon salt
2 Tablespoon sugar
1½ cups whole milk
3 large eggs, separated
¾ teaspoon lemon zest
½ cup fresh ricotta cheese
1 Tablespoon butter

strawberries, stemmed, washed and sliced
2 Tablespoon sugar

1. Mix strawberries with sugar. Set aside and refrigerate.

2. Whisk flour with baking powder, salt and sugar. In a separate bowl, whisk milk egg yolks, ricotta and lemon zest. Whisk the egg mixture into the flour mixture until just incorporated.

3. In a clean, stainless steel bowl, beat the egg whites until stiff peaks form. Fold them into the batter.

4. Heat a griddle. Add about 1 Tablespoon butter. Scoop ¼ cup mounds of batter onto the griddle. Cook over moderately high heat until bubbles form of the surface, about 1-2 minutes. Flip and cook until pancakes have risen and are golden brown on the bottom, about 2 more minutes. Transfer to plates and serve with strawberries or maple syrup if desired.