Lemon Ricotta Pancakes with Pomegranate Syrup | Foodwhirl

Ingredients

• 3/4 cup pomegranate juice
• 3/4 cup water
• 1/2 cup sugar
• Zest from 1/2 lemon
• 1/2 cup ricotta cheese
• 1/2 cup milk
• 2 eggs, separated
• 3/4 cup all-purpose flour
• 1/8 cup sugar
• 1/2 tablespoon baking powder
• 1/8 teaspoon salt
• Juice and zest from 1/2 lemon
• 1/4 teaspoon pure vanilla extract
• Nonstick cooking spray