1 C + 2T Flour
3 T Sugar
1 1/2 tsp Baking Powder
1/2 tsp Salt
5 Lemons, Zest of
1/2 tsp Ground Nutmeg
3 Eggs, seperated
3/4 C Ricotta Cheese (non fat works)
6 T Buttermilk
6 T Butter (unsalted), melted
2 T Fresh Lemon Juice
1 tsp Real Vanilla
In a bowl mix together the flour, 1 tablespoon of sugar, baking powder, salt, nutmeg and lemon zest.
In a small bowl, mix the ricotta cheese, butter milk, melted butter, lemon juice, real vanilla, and egg yolks…whisk until smooth.
Add the egg and cheese mixture to the flour mixture, and blend until smooth. The batter will be heavy and dense.
In a bowl, whip egg whites until soft peaks form.
Add in the remaining 2 tablespoons of sugar and continue beating until stiff peaks form.
CAREFULLY fold in the egg whites into the batter. Do not mix until the batter is fully combined. A few dots of egg white is ok.
Cover and refrigerate for up to 1 hour.
Prepare the griddle or large nonstick frying pan with cooking spray and place on the stove at medium heat.
When the pan or griddle is hot, spoon about 3/4 to 1 C of batter on to the pan and smooth to a pancake, about 5 inches to 6 inches in diameter.
Cook until large bubbles form on top. About 2-4 minutes.
Turn pancakes and cook until the remaining side is golden
When fully cooked, remove pancake from pan to a warm dish and keep warm until all pancakes are complete.
Great served with your favorite fruit syrup and a sprinkle of confectioners’ sugar, nothing short of awesome topped with lemon curd and fresh blueberries.