-
1
In a medium-sized mixing bowl, beat together the egg yolks, buttermilk, sugar, and ricotta cheese.
-
2
Add the flour, baking soda, baking powder, lemon zest or lemon oil, nutmeg and salt, stirring to thoroughly combine.
-
3
In a separate bowl, beat the egg whites until stiff but not dry, and gently fold them into the batter, stirring till no streaks of white remain.
-
4
Heat a lightly greased griddle or skillet over medium heat until hot enough to immediately evaporate a drop of water; about 350F if you have an electric griddle with a thermostat.
-
5
Drop the batter, by quarter-cupfuls, onto the heated griddle.
-
6
A muffin scoop works very well here.
-
7
Use the back of the scoop (or a spoon) to gently spread the cakes into circles; the batter is a bit stiff, and might need some coaxing.
-
8
Cook for about 2 minutes on the first side; bubbles should rise and burst on the first side before you flip the pancakes over.
-
9
Cook for about 1 1/2 minutes on the second side.
-
10
They should be a very light golden brown when finished.
-
11
To serve with honey butter: Stir together the soft butter and honey till smooth.
-
12
To serve with vanilla sauce: Mix all of the ingredients until smooth in a small mixing bowl.
-
13
For an ultra-smooth sauce, blend in a blender or food processor.
-
14
Refrigerate until needed.
-
15
Thin with 1 tablespoon milk or cream if sauce is too thick.
