Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 3 tbsp Granulated sugar
  • 2 tsp Baking powder
  • 0.5 tsp Baking soda
  • 0.5 tsp Kosher salt
  • 1 cup (250g) Whole-milk ricotta cheese, drained
  • 0.75 cup (180ml) Whole milk
  • 2 Large eggs, separated
  • 1 tsp Pure vanilla extract
  • 2 tbsp Freshly grated lemon zest
  • 0.25 cup (60ml) Freshly squeezed lemon juice
  • 3 tbsp Unsalted butter, melted and cooled
  • 1 tbsp neutral oil for the griddle

Instructions:

  1. Combine 1.5 cups flour, 3 tbsp sugar, 2 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp salt in a large bowl.
  2. In a medium bowl, whisk 1 cup drained ricotta, 0.75 cup milk, 2 egg yolks, 1 tsp vanilla, 2 tbsp zest, 0.25 cup lemon juice, and 3 tbsp melted butter until smooth and pale yellow.
  3. In a clean bowl, beat the 2 egg whites until stiff, glossy peaks form.
  4. Pour the wet ricotta mixture into the dry flour mixture. Stir gently until just combined with a few streaks of flour remaining.
  5. Add a third of the whipped whites to the batter to lighten it, then fold in the rest until no white streaks are visible.
  6. Grease your pan with 1 tbsp neutral oil and set to medium low heat.
  7. Drop 1/3 cup portions onto the hot surface.
  8. Cook 3 minutes until bubbles form on top and the edges look set.
  9. Turn the pancakes over and cook for another 2 minutes until golden and bouncy to the touch.
  10. Serve immediately. Stack them high and top with extra zest or syrup.