Ingredients
Pancakes:
- 3 large eggs, separated
- 1 1/2 cups buttermilk (12 ounces)
- 3 tablespoons sugar
- 1 cup part skim ricotta cheese (8 ounces)
- 1 1/2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoons lemon zest (2 large lemons) or 1/2 teaspoon lemon oil
- 1/2 teaspoon salt
- (1/4 teaspon nutmeg, optional)
Sauce:
- 1 cup part skim ricotta cheese (8 ounces)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
Pancakes
- In a large bowl, beat together the egg yolks, buttermilk, sugar, and ricotta cheese.
- In a medium bowl, whisk together the flour, baking soda, baking powder, lemon zest, salt, and nutmeg (if using).
- In a third bowl, beat the egg whites until stiff but not dry.
- Mix the dry ingredients into the buttermilk mixture with a few quick strokes.
- A few lumps remaining are okay.
- Fold in the egg whites.
- Heat a lightly greased griddle or skillet over medium heat.
- Drop 1/4 cups of batter onto the preheated griddle.
- Cook for about 2 1/2 minutes on the first side, bubbles should rise and burst.
- Flip and cook on the second side for about 1 minute.
- Should be light golden brown.
- Serve with sauce.
Vanilla Sauce
- Mix all of the ingredients until smooth in a small mixing bowl or blender. Thin with 1 tablespoon of milk if the vanilla sauce is too thick. Refrigerate until needed.
Make Ahead
- The pancakes may be made a day ahead, cooled on a wire rack, then wrapped tightly and refrigerated. To reheat, preheat oven to 375, place pancakes on a lightly greased baking sheet, and heat for 5 minutes.
