Hot Cakes with Berries and Ricotta | DFM | DFM

Ingredients

• 1 3/4 cups (425 mL) unbleached flour
• 2 tsp (10 mL) baking powder
• 2 tsp (10 mL) baking soda
• 1/2 tsp (2 mL) salt
• 2 Tbsp (30 mL) sugar
• 2 lemons, juiced and zested
• 1 1/2 cups (375 mL) 3% homogenized milk
• 1 1/2 cups (375 mL) Ricotta cheese, drained
• 2 Tbsp (30 mL) butter, melted
• 2 eggs, whites and yolks separated
• 2-3 Tbsp (30-45 mL) butter (for cooking)
• fresh berries
• whipping cream (optional)
• maple syrup (optional)