Ingredients

The following ingredients have 10 Servings
  • 3 large eggs separated
  • 2 cups (454g) buttermilk
  • 3 tablespoons (43g) granulated sugar
  • 1 cup (227g) ricotta cheese
  • 1 3/4 cups (210g) King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • zest (grated rind) of 1 lemon or 1/2 teaspoon lemon oil
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 12 tablespoons (170g) unsalted butter softened
  • 1/4 cup (85g) honey
  • 1 cup (227g) ricotta cheese
  • 1/2 cup (57g) confectioners' sugar
  • 1 teaspoon King Arthur Pure Vanilla Extract
  • 1/4 teaspoon salt

Instruction

  • In a medium-sized mixing bowl, beat together the egg yolks, buttermilk, sugar, and ricotta cheese., Add the flour, baking soda, baking powder, lemon zest or lemon oil, nutmeg and salt, stirring to thoroughly combine., In a separate bowl, beat the egg whites until stiff but not dry, and gently fold them into the batter, stirring till no streaks of white remain., Heat a lightly greased griddle or skillet over medium heat until hot enough to immediately evaporate a drop of water; about 350°F if you have an electric griddle with a thermostat. Drop the batter, by quarter-cupfuls, onto the heated griddle. A muffin scoop works very well here. Use the back of the scoop (or a spoon) to gently spread the cakes into circles; the batter is a bit stiff, and might need some coaxing., Cook for about 2 minutes on the first side; bubbles should rise and burst on the first side before you flip the pancakes over. Cook for about 1 1/2 minutes on the second side. They should be a very light golden brown when finished., To serve with honey butter: Stir together the soft butter and honey till smooth., To serve with vanilla sauce: Mix all of the ingredients until smooth in a small mixing bowl. For an ultra-smooth sauce, blend in a blender or food processor. Refrigerate until needed. Thin with 1 tablespoon milk or cream if sauce is too thick., Serve hot pancakes with honey butter OR vanilla sauce.