Recipe adapted from The Kitchn.
Time: 35 minutes
Serves: 4 (8-10 pancakes)
1 cup whole milk ricotta cheese1 cup flour1/2 teaspoon baking powder1 1/2 tablespoons sugar1/8 teaspoon salt1 tablespoon lemon zest, finely grated (from 2 lemons)3/4 cup milk3 eggs, separated into yolks and whites1/2 teaspoon vanillaButter, for the panWhisk together flour, baking powder, sugar, salt, and lemon zest in a small bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate, larger mixing bowl. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.Beat the egg whites with a handheld electric mixer until stiff. Fold the whites into the batter with a spatula.Heat a griddle over medium-high heat. Melt a small bit of butter in the pan, just enough to coat the surface. Use a 1/3-cup measure to pour batter onto the hot griddle. Cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes. Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining pancakes.
Serve the pancakes immediately, with maple syrup, fruit jam, lemon curd, or powdered sugar and a squeeze of lemon.