- 1 cup ricotta cheese
- 1 cup milk
- 3 eggs, separated
- 1/4 cup sugar
- 2 tablespoons lemon zest
- juice of 1 lemon
- 1 1/2 cups cake flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons of butter (for waffles)
In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest, and lemon juice until smooth. Sift together the flour, baking powder, and 1/8 teaspoon of the salt over the ricotta mixture and stir with a wooden spoon until just combined.
In another large bowl, using a whisk or hand mixer, beat the egg whites until frothy. Add the remaining 1/8 teaspoon of the salt and continue beating until soft peaks form. Using a rubber spatula, fold one-third of the egg whites into the ricotta mixture, then gently fold in the remaining whites.
Preheat griddle over medium heat. Spray the griddle with nonstick cooking spray. Ladle 1/3 cup batter onto the griddle for each pancake. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes. Flip pancakes and cook for 1 minute more. Transfer to a warmed plate. Makes 12 to 14 pancakes.
To Make Waffles:
Follow above directions, but add 4 tablespoons of butter to the ricotta/milk mix. Spray waffle iron with non-stick vegetable oil cooking spray. Make 8 to 12 4” waffles