1 cup (about 8 ounces) ricotta cheese
3/4 cup milk
4 eggs, separated
1/2 teaspoon vanilla extract
1 cup (about 5 ounces) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 teaspoon grated lemon zest
2 teaspoons unsalted butter, plus more for serving
Fruit and/or syrup for serving
Combine ricotta, milk, egg yolks, and vanilla in a large bowl and whisk until homogenous. Whisk together flour, baking powder, salt, sugar, and lemon zest in a separate bowl. Add the ricotta mixture to the dry ingredients and stir with a wooden spoon until just combined. Some lumps are ok.
In a separate clean bowl, whisk egg whites until stiff peaks form. Gently fold into batter.
Heat 1 teaspoon butter in a large non-stick skillet or griddle over medium-low heat until melted. Wipe out with a paper towel. Add four circles of pancake batter using a quarter cup measure. Cook until top side begins to show bubbles, about 2 minutes. Carefully flip and cook until second side is golden brown, about 2 minutes longer. Transfer to a large plate and keep warm in a low oven. Repeat with remaining butter and batter.
Serve hot with butter, fruit, and syrup.
This Recipe Appears In
|Nutrition Facts (per serving)|
|Servings: 2 to 3|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||21%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 67g||24%|
|Dietary Fiber 1g||5%|
|Total Sugars 19g|
|Vitamin C 1mg||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|