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
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.
