Ingredients

The following ingredients have 4 Servings
  • 1 cup ricotta cheese (see note above before beginning)
  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • 1 ½ tablespoons granulated sugar
  • Pinch of salt
  • ¾ cup milk
  • 3 eggs, separated (place the whites in a medium-size mixing bowl, and the yolks in a separate bowl)
  • ½ teaspoon vanilla
  • 1 teaspoon lemon zest (use a very fine grater if possible)
  • 1 cup lemon curd, for serving

Instruction

  • In a small bowl, combine the flour, baking powder, sugar and salt and whisk to combine. Set aside.
  • In a medium bowl, combine the drained ricotta cheese, milk, egg yolks, vanilla and lemon zest. Stir to combine. Set aside.
  • With an electric mixer, beat the egg whites until they are very stiff. Set aside.
  • To make the pancakes, add the dry ingredients to the ricotta mixture and stir just until combined. Stir in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.
  • Heat a flat griddle pan over medium heat. Spray the surface with a non-stick cooking spray (or brush with oil), then pour the batter onto the griddle (each pancake should use about 1/3 cup of the batter). Cook until golden brown on each side (about 3 minutes on each side).
  • Top pancakes with a generous spoonful of lemon curd and dust with powdered sugar before serving.