This recipe is one of my all-time favorites. If you’re looking for tender, fluffy pancakes, make these. And don’t skip the syrup – it’s a perfect match.
Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
In a medium bowl, stir together the ricotta, milk, egg yolks, lemon juice and zest until smooth. Pour over the dry ingredients and mix just until the flour is moistened.
Beat the egg whites in a medium bowl until soft peaks form (I love to use my handheld blender with whisk attachment for this); gently fold into the batter until blended.
Spray a griddle with nonstick spray or grease it with butter; place it over medium heat until hot.
Spoon about Πcup batter for each pancake onto the griddle and cook until small bubbles emerge and start to pop on the surface of the pancakes; turn with a spatula and cook until the second side is lightly browned.
Serve immediately, dusted with confectioners sugar and drizzled with warm syrup.
*Dont be tempted by part-skim ricotta; go for the gusto here.
¼ cup granulated sugar
2 tsp. baking powder
½ tsp. baking soda
½ tsp. fine sea salt
1 cup whole-milk ricotta*
3/4 cup whole milk
2 eggs, separated
¼ cup fresh lemon juice
1 Tbsp. grated fresh lemon zest
Confectioners sugar
This article appears in Dec 1-31, 2007.