2/3 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 cup part-skim or whole-milk ricotta
1/3 cup milk
2 large eggs, separated + 2 large egg whites
1 tsp grated lemon zest
4 tsp lemon juice
1/2 tsp vanilla extract
1/4 cup sugar
1-2 tsp oil
- Wisk flour, baking soda and salt together in a medium bowl and make a well in the center. Add ricotta, egg yolks, milk, lemon zest, lemon juice and vanilla. Wisk until combined.
- Using a stand mixer fitted with whisk, whip egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually add sugar and whip until glossy, soft peaks form, 1 to 2 minutes. Transfer 1/3 of the egg white mixture to batter and whisk gently. Fold in remaining egg whites.
- Heat oil on griddle and wipe with paper towl. Use 1/4 cup batter to form each pancake. Cooke each side for 3 to 4 minutes.