Ricotta Infused Pancakes and Thyme Syrup | Paula Deen

Ingredients

• 2 cups all purpose flour
• 1½ teaspoons baking powder
• 1½ cups whole milk ricotta cheese
• 1 cup whole milk
• 3 large eggs, separated
• ¼ cup Sour cream
• 1 tablespoon fresh thyme, chopped
• 2 teaspoons lemon zest grated
• 1 cup pecans chopped
• 1 teaspoon salt
• 1 cup sugar
• 2 cups water, plus 1 teaspoon cold water, for slurry
• 1½ tablespoons cornstarch
• 20 sprigs fresh thyme