Fluffy Ricotta Pancakes

1. 1

   Set ricotta in a fine mesh strainer about 30 minutes before you start cooking, to drain off excess liquid. We used fresh ricotta from Whole Foods that was pretty dry. If you are using a commercial brand that's runny, you may want to drain it longer (or make your own).

2. 2

   Whisk together flour, baking powder, sugar, and salt in a bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate bowl.

3. 3

   Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.

4. 4

   Heat a griddle over medium-high heat, and brush the surface with butter. Use a ladle or measuring scoop (we used a 1/3 cup measure) to pour batter onto the griddle. Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown.

5. 5

   Spread lemon curd between pancakes and dust with powdered sugar. Or serve with syrup or fruit.

* Per serving · 4 servings · Values may vary.

No additional tips available.