Lemon Ricotta Pancakes

Ingrédients

Lemon-Ricotta Pancakes

24 eggs, separated

Whisk:

24 egg yolks   6 cups ricotta cheese

16 oz butter, melted 4 tsp vanilla

Add:

2 cups flour       1 cup sugar

zest of 8 lemons 2 tsp salt

Fold In:

24 egg whites, whipped to medium peaks

Lemon Ricotta

24 eggs, separated (beat whites)

6 cups ricotta                            whisk with yolks

16 oz (1 lb) butter melted

4 t vanilla

2 C. flour

1 C. sugar

Zest 8 lemons

2 t salt