The moistest and most delicious lemony pancakes! You don't even taste the ricotta it just lends richness and moisture.
1 1/2 cup
All-purpose white flour
1 1/2 cup
Buttermilk, low fat
2 large egg
(separate the yolk from the whites)
Ricotta cheese (skimmed milk)
Lemon peel (zest)
Extra virgin olive oil
Preheat an electric griddle to moderately-high heat (or use a non-stick skillet set over medium heat).
In a large mixing bowl, stir together the flour, sugar, baking soda, and, salt until well combined. Make a well in the center of the flour mixture and set it aside.
In a separate bowl, whisk together the buttermilk, egg yolks, ricotta cheese, and lemon zest.
Pour the wet ingredients into the well in the center of the flour mixture and stir to combine.
In a small bowl beat the egg whites until tiny little white peaks start to form, then gently fold into the batter.
Pour about 1/4 - 1/3 cup of batter onto a griddle or skillet coated with olive oil and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown.
Serve warm, dusted with powdered sugar, if desired, and a drizzle of maple or berry syrup.