It is no secret that breakfast is Mike’s favorite meal – and I am very lucky that he makes amazing breakfasts for me every Saturday and Sunday! These pancakes were perfect – with the perfect amount of lemon! yum!
Yield: about 12 pancakes
For the pancakes:
1 cup ricotta cheese
1 cup milk
3 large eggs, separated
Zest and juice of 1 lemon
1½ cups cake flour*
1 tbsp. baking powder
¼ tsp. salt
¼ cup sugar
*You can substitute ¾ cup all-purpose flour plus 2 tablespoons of cornstarch per 1 cup of cake flour.
To make the pancakes, combine the ricotta, milk, egg yolks, lemon zest and lemon juice in a large mixing bowl. Whisk to combine. Add in the cake flour, baking powder and salt and mix just until incorporated. In another clean, dry mixing bowl, beat the egg whites on medium-low speed until foamy. Increase the mixer speed to medium-high and continue to beat, adding the sugar gradually, until medium-soft peaks form.
Fold one third of the egg white mixture into the ricotta mixture with a spatula until completely incorporated. Add in the remaining egg whites and fold in gently until the mixture is smooth and light.
Heat a griddle or skillet over medium heat. Grease as needed. Ladle a scant ½ cup of batter onto the cooking surface for each pancake. Allow to cook until bubbles begin to form on the top surface. Use a large spatula to carefully flip the pancake and cook the other side until light golden and cooked through. Repeat with the remaining batter.