2eggs separated into yolks and whites, room temperature
vegetable oil for greasing pan
To Make Lemon Sugar:
Place the lemon zest (organic) and 1½ tablespoons of granulated sugar in a small bowl.Use your fingertips to rub these two ingredients together for a couple of minutes. Set aside.
To Make Pancakes:
In a small bowl, sift together flour, baking powder, and salt. Set aside.
In a large bowl, whisk together ricotta, milk, egg yolks, vanilla, juice and lemon sugar.
Gently add the dry ingredients to the wet mixture and fold until just combined. Set aside.
With a handheld electric mixer, beat the egg whites until medium peaks form.
Stir a couple of tablespoons of egg whites into the pancake batter.
Gently fold in the rest of the egg whites with a spatula.
Heat a griddle pan over medium-high heat.
Brush lightly with vegetable oil, then wipe quickly with a paper towel.
Lower the heat to medium and drop 2 tablespoons of batter per portion. You can also use a small-sized disher.
Cook for about 2-3 minutes until golden on the undersides and you see a few air bubbles forming on the top sides.
Gently flip the pancakes and cook for another 1-2 minutes or until golden.
Repeat with the rest of the batter.
Use high-quality ricotta for the best results.
Whisking the dry ingredients together is important to properly distribute the baking powder. This prevents large holes in the finished product.
Do not skip the step where you beat the egg whites and the yolks separately. This is the secret to getting truly light and fluffy pancakes!
Avoid overmixing the batter as this deflates the air bubbles, develops gluten and in turn, creates a chewier pancake.
When mixing the pancake batter, make sure to scrape the sides and the bottom of the bowl.
Your griddle pan is hot enough when droplets of water sprinkled on the surface “dance”.
You only need to brush your pan lightly with vegetable oil for the first set of pancakes.
Refrigerate for up to 3 days or freeze for up to 3 months.
Reheat frozen pancakes in the toaster or microwave.
How many pancakes does this recipe make? If using a small disher, about 2 tablespoons of pancake dough, the recipes yield about 30 mini, 2½-inch pancakes. For larger pancakes, use a bigger scoop. Does the ricotta need to be drained? If using homemade ricotta, no. If you see an accumulation of liquid in your commercial product, it is probably best to drain it.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *adapted from the kitchn