Ricotta Pancakes with Citrus Syrup

Serves 6-8

2 cups flour
1 teaspoon baking soda
1 tablespoon baking powder
1/2 cup sugar
Zest of an orange
Zest of a lemon
3 eggs, separated
3/4 cup sour cream
2 cups ricotta cheese
1 cup milk
2 teaspoons vanilla extract

Place dry ingredients and zest in a large bowl and whisk to blend. Separate eggs and set aside.

In another bowl whisk together ricotta, sour cream, egg yolks, vanilla extract and milk. Pour into dry ingredients and blend well, but do not over-beat. If too thick, add a little more milk. Mixture should be thick but still flow nicely.

Whip egg whites to soft peaks. Fold into batter.

Preheat griddle to 275 degrees F or medium-low heat. Drop 1/3 cup of batter on griddle sprayed with Pam. Cook until bubbles appear on the surface, flip and cook until bottom is nicely browned. Keep warm until served.

Serve with Citrus Syrup.

Citrus syrup:
2 cups maple syrup
1/4 cup orange juice
1/4 cup lemon juice

Place all in saucepan and warm.