• 1 cup whole milk ricotta cheese
• 1/3 cup sour cream
• 3/4 cup cake flour
• 3/4 cup buttermilk or whole milk
• 4 large eggs, separated
• 1 Tbs sugar
• 1 Tbs melted butter, cooled
• 1 tsp pure vanilla extract
• 1 1/2 tsp baking powder
• Pinch cinnamon
• Pinch salt

Lemon Cakes:  A tasty alternative to plain cakes - simply add 1-1/2 teaspoons of lemon zest.

Directions

In a large bowl, whisk together ricotta, sour cream, butter, vanilla, milk, egg yolks, sugar, cinnamon, salt, (and lemon zest), until completely homogenized. Sift flour and baking powder on top and blend completely.

In a separate bowl, beat the egg whites to stiff peaks and gently fold into batter. Batter should be just thin enough to pour - of too thick, add more milk.

Pour by 1/4 cups onto prepared 375 degree griddle and cook 2-3 minutes on first side, then flip and cook 1-2 minutes more, or to your liking.

Top with real Vermont maple syrup for a truly amazing breakfast treat.

Thanks to the Nutmeg Inn of Wilmington, Vermont
for this tasty breakfast recipe. 

*For best results use fresh ingredients.