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Directions
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1. Place egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat until they form firm, glossy peaks.
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2. In a large bowl, beat together ricotta, butter, egg yolks, and vanilla. In a medium bowl, whisk together flour, baking powder, sugar, salt, lemon zest, and poppy seeds. Using a rubber spatula, stir flour mixture into ricotta mixture.
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3. Fold a large spoonful of whipped egg whites into ricotta mixture. Continue folding in remaining egg whites.
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4. Coat a griddle or large skillet with oil and heat over high heat until very hot, then reduce heat to medium. Working in batches, place 1/4 cup batter for each pancake on griddle, leaving space, as they will spread. Cook until golden and top begins to bubble, about 2 minutes. Gently turn and continue cooking until bottoms are light brown. Transfer to a serving plate and keep warm until all the pancakes have cooked. Serve with maple syrup and berries.
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From The Martha Stewart Show, March 2007
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Read more at Marthastewart.com: Four Seasons' Lemon-Ricotta Poppy Seed Pancakes and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com
