If a soufflé and a pancake had a baby… you would get these pancakes! They are delicate, creamy, and incredibly special. This is an adapted recipe from Debra Ponzek.
Lemon ricotta pancakes
In a medium bowl, mix the flour, sugar, salt, and baking powder.
Beat the ricotta cheese, milk, lemon zest, and yolks until creamy.
Beat the egg whites to soft peaks
Add the wet ingredients to the dry ingredients and carefully mix until combined. A lump here and there is fine.
Carefully fold in the beaten whites to the mixture with a spatula. You do not want to let the air out of the whites. A few pockets of egg whites are fine. Leave to rest for 5 minutes.
Preheat a large skillet
While the mixture is resting, preheat a skillet with a little butter.
When the skillet is hot, add 1/4 cup of the mixture for each pancake. Leave enough space between them since they will extend a bit. When you see bubbles and the rim is dry, flip (around 3-4 minutes). Cook on the other side (about 2 minutes). The goal is to have each side browned and cooked, but soft on the inside.
Serve immediately. If necessary, you can cool them on a rack and later reheat in a toaster oven. But they are best served right away.
See our limoncello recipe if you would like to make your own.