LEMON RICOTTA PANCAKES

Gourmet Pancakes, but with bisquick!

Make Sundays even better.

I don't always love breakfast, but when I do. It is rich, delicious, and not your traditional style dish. Perhaps it is traditional, but better believe it has a twist. Pancakes have not always been my thing, I used to not even love breakfast foods in general. Though who could resist the perfect rich and fluffy pancake that is lightly flavored with lemon, no one -because they are pretty much the best.

Now this recipe would normally be all crazy with baking powder and flour, but I cheated a little and made it with bisquick. A few summers ago I tried lemon ricotta pancakes at my favorite brunch spot, the Hampton Maid and I was hooked. I instantly felt compelled to duplicate a similar recipe, I think I managed pretty well with it.

| what you will need :

3 eggs separated

4 tablespoons of sugar

5 tablespoons of melted butter

Grated peel of 1 lemon

Juice from a lemon

2 tablespoon vanilla

1 cup of milk

2 cups of bisquick

3/4 cup of ricotta cheese

| SEPARATE egg whites and egg yolks. I like using a water bottle to do this. It is slightly ridiculous, but really fun at the same time.

| MELT the butter in a bowl for 40 seconds.

| WHISK together the egg yolks until it starts to bubble then gently sprinkle in one of the tablespoons of sugar. Continue beating until they start to bubble and then set aside.

| THEN in a large bowl, beat the egg yolks and the remaining three tablespoons of sugar.

| NEXT add the lemon peel and lemon juice.

| NOW add the vanilla then whisk together.

| THEN add the melted butter and milk and whisk until smooth.

| ADD the Bisquick mix, and stir with rubber spatula until just combined, making sure . Fold whipped egg whites into batter until just combined. Gently fold ricotta cheese into batter. Batter will be slightly lumpy.