Ingredients

The following ingredients have 4 Servings
  • 1 cup flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 tsp. lemon zest
  • 1/4 cup lemon juice
  • 1/2 cup whole milk ricotta cheese
  • 2 eggs (separated)
  • 1/2 tsp. pure vanilla extract
  • 2/3 cup buttermilk
  • 2 tbsp. granulated sugar
  • 3-4 tbsp. butter ((for greasing the skillet))

Instruction

  • Mix the ricotta cheese, egg yolks, sugar, lemon zest, lemon juice, buttermilk and vanilla in a large bowl.
  • Mix in the flour, baking soda and salt, being careful not to over-mix. It's OK if there are a few lumps in the mixture.
  • Meanwhile, beat the egg whites in a bowl until frothy and no longer opaque.
  • Fold the egg whites into the pancake batter, being careful not to over-mix so the egg whites don't deflate.
  • Heat a nonstick skillet over medium-low heat and brush it with butter.
  • Pour a portion of the pancake batter (1/8 to 1/4 cup, depending on size preference) in the pan and cook until golden brown (1-2 minutes per side). 
  • Remove and place on a plate. Place finished pancakes on a plate in a 200 degree oven to keep them warm while remaining pancakes are completed. Repeat until all batter is gone.