Lemon Ricotta Chia Pancakes

Lemon ricotta pancakes were amped up with chia! Ingredients: Makes about 10 medium sized pancakes - 1 1/2 cups all purpose flour - 1 tsp baking powder - 1 1/2 cups whole milk - 1/2 cup ricotta cheese - 1 tbs chia seeds - 3 large eggs separated - 1/2 tsp sea salt - 4 tbsp sugar - 2 tbsp unsalted butter for greasing - 2 tsp finely grated meyer lemon zest - 2 cups of fresh mixed berries (raspberries, blueberries, strawberries) - warm maple syrup for serving Directions: 1. In a large bowl, mix together the flour, baking powder, salt, and 2 tbsp of sugar. In a separate bowl, whisk milk, with egg yolks, ricotta cheese, lemon zests, chia seeds till nicely combined. Slowly incorporate the milk mixture into the dry ingredients until just combined. 2. In a stainless steel bowl, beat the egg whites till stiff peaks form, fold the egg whites into the batter. 3. Preheat the oven to 350 degrees F. On a rimmed baking sheet, toss the mixed berries with remaining 2 tbsp of sugar. Bake for 10 minutes or so till the berries are softened. 4. Preheat a griddle over low to medium heat, grease well with a bit of butter. Scoop 1/3 cup sizes of batter onto the hot griddle. Let the pancakes cook till bubbles appear on the surface, about 2 minutes. Flip them over and cook till golden brown, about 2-3 additional minutes. The edges should be crispy brown. 5. Transfer the cooked pancakes to plates and spoon the roasted mixed berries with juices and warm maple syrup on top.