Lemon Ricotta Pancakes with Pomegranate Syrup

For the syrup:

In a small saucepan over high heat, mix together the sugar and water until the sugar dissolves. Bring the mixture to a boil, then reduce the heat slightly and cook for about five minutes, uncovered. Reduce the heat to medium, add the pomegranate juice and lemon zest and cook for another five minutes, or until it’s reduced by half. Remove from the heat and allow the mixture to cool to almost room temperature. If you don’t think the syrup is thick enough, add more sugar (start with one tablespoon), and boil again for a few minutes.

For the pancakes:

In a medium bowl, sift together the flour, sugar, baking powder, and salt and set aside.

In a large bowl, add the egg yolks and beat them with a fork. Add the ricotta, milk, lemon juice and zest, and vanilla extract. Gradually add the dry mixture to the wet mixture until smooth.

In a medium bowl, beat the egg whites with an electric mixer until they begin to stiffen. Carefully fold the egg whites into the batter, a little at a time.

Set your griddle for medium-high heat. Lightly coat it with some nonstick cooking spray. When hot, add about 1/4 cup of the batter in the form of a 5-inch circle. Add as many as can easily fit onto the griddle. You’ll need to do this in batches. When bubbles form and pop on the top and the bottom of the pancake turns golden, flip the pancake and cook for another minute or so. Remove cooked pancakes to a plate. Finish with the remaining batter.

Top with the pomegranate syrup and garnish with pomegranate seeds and powdered sugar (optional).