Lemon Ricotta Pancakes

Ingredients

• 4 large eggs
• 1/3 cup plus 1 tablespoon sugar, divided
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt, plus 1 pinch for beating the egg whites
• 1 cup whole milk ricotta
• 3 tablespoons lemon juice
• 2 teaspoons finely grated lemon zest
• 1/2 cup whole or 2% milk
• Butter or vegetable oil, for the griddle
• Fresh berries, to serve
• Maple syrup, to serve

Directions

1. Start by separating the eggs, letting the yolks fall into one bowl and the whites into another.
2. Pour the whites into a perfectly clean mixer bowl, add a pinch of salt, and beat on high speed until they look very foamy. Keeping the mixer running on high, stream in 1 tablespoon of sugar a little at a time. Beat until the whites stand up in stiff peaks, about 5 minutes, then put them aside.
3. Whisk the flour, baking powder, and 1/2 teaspoon of the salt in a bowl until evenly mixed, then set that bowl aside.
4. In a large bowl, whisk together the egg yolks and remaining 1/3 cup of sugar. Add the ricotta, lemon zest, and lemon juice, and whisk until the mixture is smooth. Stir in the milk until everything is combined.
5. Tip the flour mixture into the yolk mixture, and use a spatula to stir only until it comes together. Fold in 1/3 of the whipped whites first, just to loosen the batter. Add the rest of the whites and fold gently, stopping when just a few pale streaks are still showing.
6. Place a griddle, cast iron pan, or non-stick skillet over medium-low heat and brush it with oil. Once a drop of water dances and sizzles when it hits the surface, portion the batter with a 1/2-cup measure and add it to the pan. Use the back of a spoon to coax each pancake into a 4- to 5-inch round.
7. Adjust the heat so the pan stays around medium to medium-low. Let each pancake cook for 2 to 3 minutes, until bubbles appear across the top. Turn them over and cook for 1 to 2 minutes more, until the centers are done.
8. As each batch finishes, serve it right away, or move the pancakes to a warm oven on a sheet pan so they stay warm until you’re ready.
9. Bring them to the table warm with butter, maple syrup, and fresh berries.