Ingredients
The following ingredients have 6 Servings
- 3 large farm fresh organic eggs, divided
- zest of 1 small lemon
- 2 Tbsp freshly squeezed lemon juice
- 1/2 cup milk
- 1 cup good quality ricotta cheese
- 1 vanilla bean pod
- 1/2 cup all-purpose flour
- 1/8 cup of double zero (00) flour
- 1/8 cup of sugar
- Pinch of salt
- 1 and 3/4 teaspoons baking powder
Instruction
- In a bowl sift flours, salt, sugar, and baking powder.
- Zest one lemon into the bowl with the dry ingredients and mix well.
- Take the eggs and separate the yolk from the whites.
- Place the yolks into a bowl and mix in milk, the insides of the vanilla bean, lemon juice and ricotta cheese. Mix.
- Slowly pour wet ingredients into the dry and blend till nice and smooth.
- Take the egg whites and mix until stiff peaks form. (I usually hold the bowl over my head, if it is not all over me, then it is good ???? ).
- Now fold the egg whites into the batter, carefully, until well incorporated, but do not overmix.
- Heat up a skillet with some butter or oil and place nice spoonfuls of batter forming about a 6-inch circle.
- When batter starts to form air pockets flip over and cook till nice and golden brown, and crispy on the edges.
- Plate a nice stack on a plate, drizzle with maple syrup, and top with a homemade jam (or a good quality store-bought), or fresh fruit.
- Ready to eat!
