In a large bowl, sift together the flour, baking powder and salt.
Separate the eggs and place the yolks in a medium bowl. Place the whites in a separate metal or glass mixing bowl.
Using a zester or fine microphone or grater, get all the zest from the lemon. Add directly to the egg yolks. Cut the lemon in half and squeeze out all of the juice from both halves - right into the bowl with the egg yolks.
To the egg yolks and lemon, add the ricotta cheese, milk, sugar and vanilla. Beat until smooth.
Add the dry ingredients to the wet ingredients and beat until just mixed and moistened.
Using an electric beater or a hand whisk (and perseverance), beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
Heat a griddle or large frying pan to medium. Grease the surface with about 2 teaspoons butter per batch of pancakes. Dollop batter in 1/4 cup amounts per pancake. Cook until bubbles form on the top and edges appear dry - about 2 minutes. Flip and cook the other side to golden brown - about 1 minute.
To serve (options):
1) Dust pancakes with powdered sugar and top with seasonal berries. Raspberries go great with these.
2) Top with store-bought lemon curd for a double lemon zinger.
3) Top with additional butter and good old maple syrup.
4) Top with your favorite jam.
- - - - - - - - - - -
Here's a fun trick: No lemons? Make Orange Ricotta pancakes. Just use an orange instead of the lemon. Measure the juice from the orange and use 1/3 cup. Measure the zest and use 1 Tablespoon.
- - - - - - - - - - -
These pancakes are moist, light and lemony. They have enough flavor that you only need powdered sugar as a topping or you could top with lemon curd for a double lemon explosion. Beaten egg whites make them fluffy and the ricotta cheese and sugar give them a cheesecake-like flavor. When life hands you lemons, make these pancakes.
Mr Breakfast would like to thank The Boss for this recipe.
