Lemon-Ricotta Pancakes: 2 cups part-skim ricotta cheese 3 large eggs, separated 1½ cups all-purpose flour ¼ cup granulated sugar 2 teaspoons baking powder ¼ teaspoon baking soda Pinch of ground nutmeg Pinch of salt 1½ cups whole or 2% milk 1 teaspoon pure vanilla extract 1 tablespoon grated lemon zest, plus more for garnish (from about 1 large lemon) ¼ cup fresh lemon juice 2 tablespoons unsalted butter, melted, plus more for cooking Fruit jam (optional) Mint-Berry Compote (recipe follows; optional) Pure maple syrup (optional) Mint-Berry Compote: 2 cups fresh or frozen mixed berries 3 tablespoons granulated sugar or coconut sugar 2 tablespoons chopped fresh mint
1. Preheat the oven to 200°F.
2. If your ricotta has too much liquid, strain it in cheesecloth over a bowl. Let it drain for about 15 minutes until it is creamier.
3. In a bowl using a hand mixer, beat the egg whites until they hold stiff peaks.
4. In a separate large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, nutmeg, and salt.
5. In another large bowl, mix the ricotta, milk, egg yolks, and vanilla until well blended. Stir in the lemon zest, lemon juice, and melted butter. Mix for a minute (the batter is typically a bit lumpy, but that is fine).
6. Make a well in the dry mixture and pour the milk mixture in. Stir for another minute. Then, using a spatula, gently fold in the egg whites.
7. Heat a griddle or nonstick skillet over medium-high heat. Melt a pat of butter in the skillet and tilt the pan to spread it evenly. Ladle about 1⁄4-cup portions of the batter into the skillet to make pan-cakes about 5 inches in diameter. Flip when the pancakes begin to bubble on the surface and are golden and firm on the bottom, about 4 minutes, then cook on the other side for 1 to 2 minutes more. Remove the cooked pancakes and stack on a baking sheet in the oven, to keep warm until serving.
8. Serve with lemon zest, fruit jam, Mint-Berry Compote, or maple syrup, if desired.
1. In a medium saucepan, heat the berries and sugar over medium heat, stirring continuously. The berries will soften to a jam-like consistency and reduce to a thick syrup, 8 to 10 minutes, a few minutes more if you’re using frozen. If you like it chunkier, try not to smash the berries too much; otherwise, mash the berries with a fork for a more syrupy texture.
2. Stir in the mint as the berries are almost done. Cook for 1 additional minute. Allow to cool while you make the waffles