2/3 cups (3 1/3 oz) all-purpose flour* (*for gluten free see note below recipe)
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces (1 cup) whole-milk ricotta cheese
2 egg yolks
4 egg whites
Pinch cream of tartar
1/3 cup whole milk
1 Tablespoon grated lemon zest
2 Tablespoons lemon juice
1/2 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
1/4 cup sugar
1 – 2 teaspoons neutral oil
1-2 t. butter
Combine lemon zest and juice in small bowl.
Add to milk and let sit for 5 minutes.
Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set in rimmed baking sheet with vegetable oil spray and place in oven
Whisk flour, baking soda, and salt together in medium bowl and make well in center
In separate bowl, whisk ricotta, sugar, cooled melted butter, egg yolks, milk, lemon zest and juice, and vanilla
Add wet ingredients to dry ingredients, and whisk until just combined
Heat electric skillet to 350 degrees; or a 12-inch nonstick skillet over medium heat until shimmering.
Add 1 teaspoon each oil and butter
Use a pastry brush and distribute oil to barely coat entire pan
Meanwhile, whip egg whites on medium-low speed until foamy, about 1 minute
Increase speed to medium-high and whip whites to soft, billowy mounds, about 1-2 minutes
Gradually add sugar and whip just until stiff peaks just form (careful not to take to dry stage), 2 to 3 minutes
Transfer one-third of whipped egg whites to batter and stir gently until mixture is lightened
Using rubber spatula, gently fold in remaining egg whites.
Cook immediately so the egg whites don’t deflate
Using ice cream scoop or ¼-cup measure, portion batter into prepared pan, leaving 2 inches between portions
Gently spread each portion into 3 1/2 inch circle, only lightly touching pancake batter
Cook until edges are set and first side is deep golden brown, about 2-1/2 minutes
Using 2 spatulas, gently flip pancakes and continue to cook until second side is golden brown, about 2-1/2 minutes longer
You don’t want to overcook, so they will keep their creaminess
Remove pancakes to wire rack and repeat the process with remaining batter
Serve pancakes immediately or transfer prepared wire rack to preheated oven
NOTE: For gluten free pancakes, substitute flour with 3 1/2 ounces (1/2 c. plus 2 T. ) King Arthur Gluten Free Multipurpose Flour, plus a pinch of cream of tartar.
(Adapted from America’s Test Kitchen)
