There’s something soothing about slowly starting your Saturday morning, heating up the skillet and infusing your home with the smell of freshly prepared Lemon Poppyseed Pancakes. Crispy on the outside while perfectly pillowy on the inside, these hot-off-the-griddle pancakes ensure this entire stack will disappear. Make these hotcakes this weekend with the recipe below.

Instructions:

1. In a medium bowl, mix flour, sugar, baking powder and poppy seeds until well combined.
2. Crack your eggs and separate the whites from the yolks. Beat the whites with a mixer until they thicken and form stiff peaks.
3. Zest your lemon, and squeeze the lemon juice into the bowl with the egg yolks. Add ricotta, butter, and ½ cup water. Whisk until combined.
4. Add the dry ingredients and whisk until just mixed. Carefully fold in the egg whites.
5. Heat a pan over medium and add oil or butter.
6. Scoop ⅓ cup of batter into the pan and cook for about 3 minutes per side or until golden brown.
7. Serve with maple syrup.

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