These pancakes are deliciously light, airy and citrusy and dusting them with powdered sugar makes them extra special and sweet. It is also a good way of using up leftover ricotta cheese or lemons. Without a doubt these are one of my favorite kinds of pancakes ever.
Lemon Ricotta Pancakes
2/3 cup flour
1/2 teaspoon baking soda
1 teaspoon salt
8 ounces (1 cup) whole-milk ricotta cheese
2 large eggs
1/3 cup whole milk
1 teaspoon grated lemon zest
4 teaspoons lemon juice
1/2 teaspoon vanilla
2 tablespoons butter melted
1/4 cup sugar
1-2 teaspoons vegetable oil
Whisk together flour, baking soda and salt in a medium bowl and making a well in the center. Add ricotta, egg yolks, milk, lemon zest and juice, and vanilla and whisk until just combined. Gently stir in butter.
Using a mixer, whip egg whites on medium-low speed until foamy, about 1 minute, then increase sped to medium-high and whip until soft, billowy mounds form, about 1 minute more. Gradually add sugar and then whip until glossy, soft peaks form (about another 1 or 2 minutes). Transfer 1/3 of the whipped egg whites to batter and whisk gently until mixture is lightened, then gently fold remaining egg whites into the batter using a rubber spatula.
Heat a 12-inch nonstick skillet over medim heat. When pan is hot, spray lightly with cooking spray and using 1/4-cup measuring cup, portion batter into pan in 3 places, leaving 2 inches between each pancake. Gently spread each portion into a 4-inch round. Cook until edges are set and first side is a deep golden brown (about 2 to 3 minutes), thin flip with a wide spatula and continue to cook until second side is golden brown (another 2 to 3 minutes longer).
Dust pancakes with powdered sugar and serve immediately or transfer to a wire rack in a preheated oven to stay warm while repeating with the remaining batter.
