Ingredients

The following ingredients have 4 Servings
  • 1 cup milk
  • ¼ c butter
  • 1 1/4 cups all-purpose flour
  • 1 1/2 t baking powder
  • 3 large eggs, separated
  • 2 T granulated sugar
  • zest from two large lemons
  • 1 t vanilla extract
  • ¾ t kosher salt
  • 3/4 cup ricotta cheese, preferably whole milk ricotta, not low-fat

Instruction

  • Heat milk over low heat until warm; add butter and whisk until butter is melted and fully incorporated. Set aside and allow to cool.
  • Sift flour and baking powder into a large mixing bowl.
  • Place egg yolks, sugar, lemon zest, vanilla and salt in a large bowl and whisk to combine. Add the cooled milk mixture from the saucepan and whisk to thoroughly combine. Add to flour mixture and stir gently, just until ingredients are moistened and no flour streaks remain.
  • Whip egg whites to stiff peaks. Very gently fold the whites into the batter. Gently fold in the ricotta. Be careful with this step; you want to keep the batter light and fluffy.
  • Preheat a nonstick or cast iron pan over medium heat. Add approximately ½ T butter and, when butter is melted, immediately add small amounts of batter to pan to form pancakes. Cook until bubbles form, then flip and cook the other side until golden brown.
  • Top with powdered sugar and plenty of fresh raspberries.