These light and lemony pancakes are a wonderful alternative to traditional buttermilk pancakes.
Serves 6, makes about 29 pancakes
Whisk together the flour, sugar, baking powder and salt.
In another bowl, whisk together the ricotta, milk, lemon zest, lemon extract and egg yolks. Add the dry ingredients and mix well.
In a clean, dry bowl with an electric mixer, beat the egg whites until soft peaks form. Gently fold the beaten egg whites into the ricotta mixture and let the batter rest for 3 minutes.
Lightly spray the griddle or large skillet with vegetable spray and heat it over medium heat.
Drop large tablespoons of batter onto the griddle and cook for 2 to 3 minutes on each side. The pancakes will measure about three inches across. To prevent burning, don’t let the griddle get too hot. The pancakes will look slightly dull and a few bubbles will form on the surface when they are ready to flip.
Serve dusted with confectioners’ sugar or keep the pancakes warm in the oven.