Ricotta Pancakes Recipe

Make the ricotta pancakes: In a bowl, sift together flour, baking powder, baking soda, sugar, and salt. In a large bowl, combine egg yolks, milk, and ricotta; mix until smooth. Add the dry ingredients and mix gently with a whisk or large spoon.

In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff but not dry. Stir a spoonful of egg whites into the batter then fold in the remaining egg whites using a rubber spatula.

Heat oil or butter in a large nonstick frying pan. Pour ¼ to ? cup batter per pancake onto the pan and cook for about 2 minutes or until bubbles form on the surface. Flip pancake and cook the other side for 2 minutes or until golden brown. Repeat with remaining batter.

Make the whipped lemon butter: In the bowl of a mixer fitted with the whisk attachment, place butter and whip on medium-high speed for 2 minutes. Add confectioners’ sugar, grated lemon zest, and vanilla. Continue to whip until light and fluffy, but not melted.

To serve, stack three pancakes on top of each other. Top with a spoonful of whipped lemon butter and drizzle with maple syrup. Garnish with sliced lemons, if desired.