Lemon Ricotta Pancakes Print Email

Serve these rich, airy pancakes with berries and a dusting of confectioners' sugar.

6 eggs, separated
1 1/2 cups ricotta cheese
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1/2 cup flour
4 teaspoons sugar
1/2 teaspoon salt
Grated rind of 2 lemons

In a large bowl, whisk the egg yolks, ricotta cheese, and butter.

In a small bowl, whisk the flour, sugar, salt, and lemon rind. Stir the flour mixture into the ricotta mixture just until blended; the batter will be thick.

In an electric mixer, beat the egg whites until they form stiff peaks. Gently fold the whites into the batter. (It's better to leave some white streaks rather than overmix the batter.)

Heat a stove-top griddle or large nonstick skillet over medium heat. Ladle the batter onto the hot pan to form 4-inch rounds. Cook until the bottoms are golden. Turn and cook again until the bottoms are golden. Adapted from the Four Seasons Hotel Boston - Globe Newspaper Company.