I truly believe that when you love to eat and cook, you surround yourself with friends that have the same passion. Our dear friends, Ashley and Randy, sent me this recipe shortly after I started my blog. They love to experiment with new recipes in the kitchen, but know when one is a keeper. And let me tell you, THIS one is a keeper! I have to admit, I was a little hesitant about the recipe upon first glance because it seemed like a lot of work. (By a lot of work, I mean taking out the electric mixer to beat the egg whites. I know, I’m lazy!) They assured me, however, the pancakes would be well worth the work. So, I saved the recipe for an easy-going Sunday morning.

WOW. The pancakes were AMAZING. I can usually only eat two pancakes for breakfast, but I helped myself to four this morning! Michael even asked if I could make another batch. (That didn’t happen.) They were so light and fluffy from the egg whites, but had such a creamy richness from the ricotta cheese. Randy recommended serving the pancakes with lemon curd and powdered sugar. It almost tasted like we were eating lemon ricotta cheesecake! Michael was in heaven. Needless to say, I will be making these pancakes again.

If you are a pancake lover, definitely give this recipe a try. These pancakes will not disappoint!

Recipe
Yield: 8 pancakes

INGREDIENTS:
1 cup ricotta cheese
3/4 cup all-purpose flour
1/2 tsp. baking powder
1 1/2 tbsp. sugar
pinch salt
3/4 cup milk
3 eggs, separated
1/2 tsp. pure vanilla extract
lemon curd, powdered sugar, or maple syrup for serving

DIRECTIONS:
1. Set ricotta in a fine mesh strainer about 30 minutes prior to cooking, to drain off excess liquid. If your ricotta is very runny, drain for 45 minutes.
2. Whisk together flour, baking powder, sugar, and salt in a bowl. In a separate bowl, combine ricotta, milk, egg yolks, and vanilla.
3. Add dry ingredients to ricotta mixture, stirring gently until just combined. Do not over mix!
4. Beat egg whites in an electric mixer until stiff. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites until just combined.
5. Heat a griddle over medium-high heat, and brush the surface with butter. Use a ladle or 1/3 cup measuring scoop to pour batter onto the griddle. Cook pancakes for 3 to 4 minutes, then flip, cooking until both sides are golden brown.
6. Spread lemon curd between pancakes and dust with powdered sugar. Or serve with maple syrup. (I chose all 3 options :))

Randy’s Tip: To perfect the recipe, add proper vanilla bean, Meyer lemon zest, and a quarter of a Meyer lemon’s juice to the batter.  If available, use sheep’s milk ricotta cheese instead of cow’s milk.