Lemon ricotta pandekager

In a small bowl, whisk together flour, baking soda and salt.

In a large bowl, beat together buttermilk, egg yolks, sugar, lemon zest and ricotta cheese by hand.
In a clean bowl, using an electric mixer, beat egg whites until soft peaks form.

Add dry ingredients to buttermilk mixture until just combined; gently fold in egg whites until they are just incorporated.

Coat a large nonstick griddle or pan with cooking spray; heat over medium heat. Spoon batter into pan in batches using 60ml (1/4-cup) batter for each pancake; cook until lightly browned, about 2 to 3 minutes per side.

Remove pancakes to a tray in a warm oven and repeat with remaining ingredients (being careful not to spray cooking spray into open flame). Serving size: 2 pancakes

(add fresh strawberries on top for fresh, fruity pancakes)

For a one person serving: 

33g flour

1 pinch of baking soda

Small pinch of salt

40g buttermilk

1 small egg, whites and yolks seperated 

1/3tbsp sugar 

1/3tbsp lemon zest (or more, to taste)

20g ricotta

40g strawberries, cubed or sliced