Lemon Ricotta Pancakes

Tall, custardy pancakes with whole-milk ricotta, lemon zest and whipped egg whites, finished with brown butter and maple.

Fold the egg whites in last and gently. That's your lift. Overmix and you get flat, rubbery pancakes.

Ingredients

• 1 cup whole-milk ricotta
• ¾ cup whole milk
• 3 eggs, separated
• 1 lemon, zest and 1 tbsp juice
• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• ¼ tsp kosher salt
• 4 tbsp unsalted butter, browned
• ½ cup maple syrup, warm

Method

1. Whisk the ricotta, milk, egg yolks, lemon zest and juice until smooth. Whisk in the flour, sugar, baking powder and salt.
2. Beat the egg whites to soft peaks and gently fold them into the batter in two additions.
3. Heat a buttered nonstick pan or griddle over medium-low. Cook 1/3-cup scoops until the bottoms are golden and the edges set, about 3 minutes.
4. Flip and cook 2 minutes more. Keep warm in a 200°F oven while you finish the batch.
5. Stack, then pour over the brown butter and warm maple.