Lemon Pancakes with Strawberry Butter

Ingredients

• 0.3 cup butter melted
• 12 servings strawberry butter 
• 0.3 cup cake flour 
• 0.3 teaspoon cream of tartar 
• 3 large eggs separated
• 1 tablespoon lemon rind grated
• 12 servings garnish: mint sprigs fresh
• 0.8 cup ricotta cheese 
• 0.1 teaspoon salt 
• 2 tablespoons sugar 

Equipment

• frying pan
• whisk
• hand mixer

Directions

1. Beat egg whites and cream of tartar at high speed with an electric mixer until stiff peaks form.
2. Beat egg yolks, ricotta cheese, and next 5 ingredients at medium speed with electric mixer until smooth. Fold in egg whites.
3. Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle. Cook until tops are covered with bubbles and edges looked cooked; turn and cook other side.
4. Serve with Strawberry Butter; garnish, if desired.
5. *3/4 cup egg substitute may be substituted for 3 eggs.
6. Whisk together egg substitute, cream of tartar, and next 6 ingredients. Cook as directed