It wouldn't be New Year's day at our house without a fresh batch of these pancakes.

For those who haven't tried these, they're great and really don't need much topping but a sprinkle of powdered sugar.

Happy New Year to all,

Sue

LEMON-RICOTTA HOT CAKES

Adapted from the Four Seasons Hotel New York

Time: About 30 minutes

6 large eggs, separated

1 1/2 cups whole-milk ricotta cheese

1 stick unsalted butter, melted and cooled

1/2 teaspoon pure vanilla extract

1/2 cup all-purpose flour

1/4 cup sugar

1/2 teaspoon salt

2 tablespoons grated lemon zest

Powdered sugar, for dusting

Blackberries for garnish, optional.

1. Heat a griddle. Whip egg whites until they hold firm, glossy peaks, and set aside. Beat ricotta, butter, egg yolks and vanilla together, and set aside.

2. Whisk together flour, sugar, salt and zest. With a rubber spatula, stir dry ingredients gently into the ricotta mixture. Stir a spoonful of whipped egg whites into the batter; then gently fold in the remainder.

3. Grease the heated griddle, if necessary. Drop 3 tablespoons of batter for each pancake on the griddle, allowing space for spreading. Cook until golden on the bottom and the top shows a bubble or two. Gently flip, and cook until undersides are light brown. Dust with powdered sugar. Top with berries, if desired.

Yield: About 20 small hot cakes.