Note: Before you begin, you want to use a dry ricotta cheese for this pancake recipe. If you are making our homemade ricotta cheese, strain the ricotta for the full 2 hours. If you are using a store-bought ricotta, set the cheese in a fine mesh strainer for about 30 minutes to allow for any excess whey to drain off.
- 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
- 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.