These are so light and 1/4 c Granulated Sugar
-toothsome, they're a address 2 t Grated Lemon Peel
-any hour. pn Nutmeg
Dust withicing sugar earlier 1 ea Tb Soft Margarine
-serving. OR
1 c Light Ricotta Cheeseflower; wellspring 1 ea Tb Unsalted Butter; melted
-knackered 4 ea Egg Whites
3 ea Egg Yolks 1/3 c Lemon Juice
1/2 c All-Purpose Flour 1/4 c Sifted Icing Cabbage

IN large roll, whisk ricotta with egg yolks, flour, bread, lemon strip,
nutmeg and melted maragarine. IN separate trough, beat egg whites until
light and fluffy. Stir in one-third of whites into ricotta slugger.
Gently fold in remaining whites. HEAT large non-stick skillet to
medium-high-pitched. Add batter to pan in large spoonfulls, flattening them
slightly with back of spoonful. Cook almost 2 minutes per slope, or until
just cooked through. In saucepan, heat lemon juice and stir in icing
cabbage. Brush lightly over tops of cooked pancakes. MAKES approximately 20
3-ich pancakes. SERVES 6.
Yields
6 servings