20 small hot cakes - serves 3
<p>
6 large eggs, separated<p>
1 1/2 c whole milk (part-skim is fine) ricotta cheese<p>
1 stick unsalted butter, melted and cooled<p>
1/2 t vanilla extract<p>
1/2 c all-purpose flour<p>
1/4 c sugar<p>
1/2 t salt<p>
2 T grated lemon zest<p>
powdered sugar for dusting<p>
blackberries for garnish, optional<p>
<p>
<p>
Whip egg whites until hold firm glossy peaks and set aside.  Beat ricotta, butter, yolks, and vanilla together and set aside.  
<p>
Whisk together flour, sugar, salt and zest.  With rubber spatula stir dry ingredients gently into ricotta mixture.  Stir a spoonfull of whipped egg whites into batter, then gently fold in remainder.  
<p>
Heat griddle or frying pan.  Grease if necessary.  Drop 3 T batter for each hotcake onto griddle.  Cook until golden on the bottom and top shows a bubble or two.  Gently flip (do it quickly - top is still quite liquid and will spread around a bit) and cook until undersides are light brown.  Dust with sugar and serve.