Ingredients

The following ingredients have 10 Servings
  • 2 cups all purpose flour*
  • 1/4 cup cornstarch*
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt (divided)
  • 1 1/2 cups ricotta cheese
  • 1 1/2 cups milk
  • 5 eggs (separated)
  • 1/2 cup sugar
  • Zest and juice of 1 lemon

Instruction

  • Preheat griddle to 325º. (This is a thick batter and needs to cook at a slightly lower heat, because they brown up quickly.)
  • In a large bowl, whisk together the flour and cornstarch until well combine; whisk in baking powder and 1/4 teaspoon of salt. Set aside.
  • In a large bowl, beat the egg whites until frothy. Add the remaining 1/4 teaspoon salt and continue beating until soft peaks form.
  • In blender jar add the ricotta, milk, egg yolks, sugar, lemon zest and juice and pulse until smooth. Add to flour mixture and mix until just combined.
  • Using a rubber spatula, gently fold the beaten egg whites into the pancake batter.
  • Spray the griddle with nonstick cooking spray. Ladle 1/3 cup batter onto the griddle for each pancake. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes. Flip the pancakes and cook for 1 minute more. Repeat with the remaining batter.