Name: Orange Ricotta Pancakes
Yield: Makes 12 pancakes
Ingredients: 4 extra-large eggs, separated; 1 1/3 cups ricotta cheese; 1 1/2 tablespoons sugar; 1 1/2 tablespoons freshly grated orange zest; 1/2 cup all-purpose flour; Pinch of salt; Melted butter for the griddle and for brushing on the pancakes

The addition of ricotta cheese gives these citrusy pancakes a little more heft. After you cook each batch of pancakes, transfer them to a heatproof platter and keep them warm for up to 20 minutes in a preheated 200°F oven.

Cooks' Note

RASPBERRY RICOTTA PANCAKES VARIATION: Add 1 cup of raspberries to the batter, stir gently, and form pancakes, using about 1/4 cup batter per pancake.
RASPBERRY LEMON RICOTTA PANCAKES VARIATION: Add 1 cup of raspberries to the batter, and substitute freshly grated lemon zest for the grated orange zest.

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