Lemon Ricotta Pancakes

Ingredients:
3 eggs
1/4 cup all-purpose flour
3/4 cup ricotta cheese
1/4 cup Coeur d'Olives Lemon Infused Extra Virgin Olive Oil
2 tablespoons sugar
1/4 teaspoon ground Mediterraneo Meyer Lemon Sea Salt
1 tablespoon grated lemon zest

Separate the eggs and beat the whites until stiff peaks form. In another bowl, stir together the yolks, flour, ricotta cheese, Coeur d'Olives Lemon Infused Extra Virgin Olive Oil, sugar, Mediterraneo Meyer Lemon Sea Salt, and lemon zest until well mixed. Fold the egg whites into the yolk mixture and stir gently until well combined. Heat a skillet to medium high heat and brush with Coeur d'Olives Lemon Infused Extra Virgin Olive Oil. Spoon out 1/4 cup of batter for each pancake. Cook for about a minute and a half and then flip and cook other side for about 30 seconds. Serve warm topped with fresh berries of your choice. Syrup optional.
(I like fresh raspberries and I like drizzling our Coeur d'Olives Aged Raspberry Balsamic Vinegar over them as a syrup).