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Pancakes

Lynn's Lemon Ricotta Pancakes

4 large eggs, separated
1 1/3 cup ricotta
1 1/2 Tbs sugar
1 1/2 Tbs lemon zest
1/2 cup all purpose flour

Whisk together egg yolks, ricotta, sugar and zest. Add flour gradually and stir until well blended. Beat egg whites until they hold stiff peaks and fold into mixture. Butter skillet and drop 1/4 cup pancake batter. Makes approximately 15 small pancakes. Serve with warmed applesauce or cooked apples on top with maple syrup

The profoundest truth of war is that the issue of battle is usually decided in the minds of the opposing commanders, not in the bodies of their men.

- B.H. Liddell Hart