Instructions: Ricotta hotcakes without baking powder

• Separate the yolks from the whites in two different bowls. Add a pinch of salt to the whites and beat them until stiff. Set aside.
• Add ricotta cheese, lemon zest, milk, and extra virgin olive oil to the yolks. Stir with a hand whisk (or electric mixer) until smooth.
  
• Add flour and whisk again.
  
• Pour the egg whites into the batter. Gently stir in with a spoon until the egg whites are incorporated.
  
• Heat the pan, grease it with a little olive oil and pour a few tablespoons of batter.
  
• Cook over medium – low heat and flip them so they are golden on both sides. Serve hot with a topping to your liking.