Lemon Ricotta Pancakes

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1 cup whole milk ricotta
• 3/4 cup whole milk
• 3 large eggs, separated
• Zest of 2 lemons
• 3 tablespoons fresh lemon juice
• 3 tablespoons unsalted butter, melted, plus more for the griddle
• Powdered sugar and blueberries, for serving

Before you cook

• Whisk the flour, sugar, baking powder and salt together in a large bowl.
• Beat the ricotta, milk, egg yolks, lemon zest, lemon juice and melted butter together in a second bowl until fairly smooth.
• Stir the ricotta mixture into the dry ingredients until just combined.
• Whip the egg whites in a clean bowl with a mixer until they hold soft peaks.
• Fold the whites into the batter in three additions, keeping as much air as you can.

Steps

1. Set a griddle over medium-low heat and butter it lightly.
2. Spoon 1/3 cup of the puffy batter per pancake onto the griddle and coax it into a round.
3. Cook gently until the underside is golden and the edges have set, about three minutes.
4. Slide the spatula fully under each pancake and flip it carefully.
5. Cook for two more minutes, until the center springs back when pressed.
6. Move the pancakes to plates without stacking them so they do not deflate.
7. Dust them with powdered sugar and scatter blueberries over the top.