- 2 cups cake flour (not self-rising)
- 3/4 cup sugar
- 1/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg
- 2 tablespoons finely grated fresh lemon zest
- 5 large eggs, separated
- 1 1/2 cups whole-milk ricotta
- 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled slightly
- 1/4 cup fresh lemon juice
- 3/4 cup well-shaken buttermilk
- 1/2 teaspoon vanilla extract
- Non-stick cooking spray
- Confectioners sugar for dusting
- Berries, maple syrup, sliced almonds for serving (optional)
- In a medium bowl, whisk together cake flour, sugar, all-purpose flour, baking powder, salt, nutmeg, and lemon zest until evenly mixed. Set aside.
- In a large bowl, whisk together egg yolks, ricotta, melted butter, lemon juice, buttermilk, and vanilla extract until combined. Whisk in flour mixture until mixed through. Set aside.
- Beat egg whites with an electric mixer at medium speed until soft peaks form. Fold one third of the egg whites into the ricotta mixture until combined, then fold in remaining whites.
- Heat a heavy non-stick skillet over medium-high heat until hot (To test it, flick a little water into the pan. The water should skitter across the surface.) Lightly coat the skillet with non-stick cooking spray. Working in batches, for each pancake, pour about 1/4 cup of the batter into the skillet and cook until bubbles form on the surface and the underside is lightly browned, about 2 minutes. Flip the pancakes and cook until the bottoms are golden brown, 1 to 2 minutes more.
Recipe from Gourmet Magazine, July 2005.