2 cups unbleached all-purpose flour
  2 teaspoons baking powder
  1/2 teaspoon baking soda
  1 1/2 tablespoon sugar
  1/2 teaspoon salt
  2 large eggs, separated
  2 cups milk
  1/2 cup ricotta, well drained
  1/2 teaspoon vanilla
  • Set ricotta in a fine mesh strainer about 30 minutes before you start cooking, to drain off excess liquid.
  • Whisk together the flour, baking powder, sugar, and salt in a bowl.
  • Combine ricotta, milk, egg yolks and vanilla in a separate bowl.
  • Beat the egg whites with an electric mixer until stiff.
  • Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.
  • Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.
  • Heat a griddle over medium-high heat, and brush the surface with butter.
  • Use a ladle or measuring scoop to pour batter onto the griddle. Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown.
  • Spread lemon curd between pancakes and dust with powdered sugar or serve with syrup and/or fruit.

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