Strawberry Ricotta Pancakes

• 1 cup pancake mix
• 1 cup ricotta cheese
• zest of 1/3 a lemon
• 3/4 cup milk 
• 2 large eggs, separated
• 1/2 teaspoon vanilla extract
• Butter, for cooking

Combine the baking mix, ricotta, lemon zest, milk, egg yolks, and vanilla in a  large bowl. 

Place the egg whites in another large bowl or in a stand mixer. Beat egg whites  until stiff (this can be done by hand, with a handheld mixer or in a stand mixer). Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining whites with a spatula.

Heat a griddle over medium-high heat. Melt a small bit of butter on the griddle, just enough to coat the surface. Use a 1/3-cup measure to pour batter onto the hot griddle. Cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes. Arrange your strawberries slices on top. Flip the pancakes and cook another 3-4 minutes. 

Serve with warm maple syrup.