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1
Preheat a griddle to 350 degrees F.
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2
In a medium bowl, combine the flour and baking powder.
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3
In a large bowl, combine the ricotta cheese, milk, egg yolks, and sour cream.
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4
Whisk until smooth.
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5
Stir in the thyme, lemon zest, pecans, and salt.
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6
Add the flour mixture, stirring until smooth.
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7
In a large bowl, beat the egg whites with an electric mixer until stiff peaks form.
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8
Gently fold the egg whites into the ricotta mixture.
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9
Ladle about 1/3 cup of the batter for each pancake onto the hot griddle, or in a large nonstick skillet over medium heat.
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10
Cook the pancakes for 2 to 3 minutes, or until tops are covered with bubbles and the edges look dry.
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11
Turn, and cook on the other side.
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12
Repeat the procedure with remaining batter.
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13
Transfer to a serving platter and serve immediately with Thyme-Infused Syrup.
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14
In a small saucepan, over medium heat, whisk the sugar and water together to combine.
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15
Add the thyme sprigs; then reduce the heat, and simmer for 3 minutes.
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16
Combine the cornstarch and 1 teaspoon of water in a small bowl until well mixed.
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17
Add the cornstarch slurry to the sugar mixture and simmer until thickened to a syrup.
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18
Remove from the heat, and strain into a serving bowl.
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19
Discard the thyme sprigs.
