They may be a bit more labor intensive than your average pancake, but I promise they are worth every extra bit of energy. They also reheat really well, so cook up a bunch and save some for later!
- 1 cup Ricotta cheese
- 1 cup Half & Half
- 3 large eggs, separated
- 1/4 cup sugar
- 1 large lemon
- 1 1/2 cups cake flour
- 1 tbs. baking powder
- 1/4 tsp. salt, divided
Start by whisking together the Ricotta, Half & Half, egg yolks, sugar, and the zest and juice of the lemon. Sift together the flour, baking powder and 1/8 tsp. of salt and add to the Ricotta mixture until just combined.
In another bowl, beat your egg whites until frothy. Add in 1/8 tsp, of salt and beat until soft peaks form.
Fold your egg whites into the Ricotta mixture, 1/3 at a time.
Preheat your griddle or pan over medium heat and spray with nonstick cooking spray. Ladle the batter on to your hot cooktop and cook until bubbles form on the top of your pancake and the bottoms are golden brown (1-2 minutes). Flip the pancakes over and cook for 1 or 2 minutes more. Repeat with the rest of the batter (should make 10-12 nice sized pancakes).
We served ours with powdered sugar and warm maple syrup. They’d be delicious with strawberries too!
*This recipe is apart of Little House Living’s Old Fashioned Recipe Exchange.