- large eggs - 6 pieces (divided into proteins and yolks)
- butter - 1/4 cup
- extract of vanilla - 1 teaspoon
- flour - 1/2 cup
- baking powder - 1 teaspoon
- sugar - 1/4 cup
- salt - 1/2 teaspoonfuls
- lemon peel - 2 pieces
- poppy - 1 st. a spoon
- maple syrup - - To taste
- berries for garnish - - To taste
Beat the egg whites in a bowl with an electric mixer. In a large bowl, whisk together the ricotta cheese, butter, egg yolks and vanillin. In a small bowl, mix flour, baking powder, sugar, salt, lemon zest and poppy seeds together. Using a rubber spatula, mix the flour mixture and the egg-cheese mixture. Put some of the egg whites into the dough and mix. Add the remaining egg whites. Melt butter in a large frying pan over a large fire, then reduce the heat to medium. Pour 1/4 cup of dough for each pancake into a frying pan. Fry until golden brown, about 2 minutes. Turn over and continue frying on the other side until the pancake becomes light brown. Put it on a dish and keep warm until all the pancakes are ready. Serve pancakes with maple syrup and berries.
Servings: 16