Lemon-Ricotta Pancakes

Dearest Isabella,

Summer will be here in two weeks.   I love Spring, and wanted to celebrate what is left of it with these Lemon-Ricotta pancakes. They are light, pillowy, sweet, and just heavenly with a sprinkling of confectioner's sugar and/or some fresh, organic berries. 

Lemons are exactly what comes to mind when I think of Spring. I'm thinking Meyer lemons might also be nice in these pancakes. 

This recipe will make about 8 pancakes.

Love,

M.

Lemon-Ricotta Pancakes

1 1/2 cups of all-purpose flour
4 tablespoons of organic granulated sugar
1 teaspoon baking soda
1/2 rounded teaspoon salt
1/2 cup whole, organic, plain yogurt
1/2  cup organic sour cream
1/2 cup whole milk
2 large, room temperature, eggs - separated
1 tablespoon organic lemon zest
1 lemon- squeezed for juice
1/8 teaspoon of pure lemon oil (I like McNess brand.  You can usually find it at Williams Sonoma.)
1/3 cup whole milk ricotta cheese
organic, unsalted butter

Note:  The yogurt, sour cream, and whole milk can be substituted witha total of 1 1/2 cups of buttermilk, if you like.  But then, I would add 2-3 tablespoons of melted butter to the batter, before you incorporate the egg whites.

1.  In a large bowl, sift flour, sugar, baking soda, and salt. 

2.  Add egg yolks, yogurt, sour cream, milk, lemon peel, lemon juice, lemon oil, and ricotta right on top of flour mixture, and whisk until just combined (8 stirs or so).

3.  In a standing mixture, add egg whites and a pinch of salt to bowl.  Beat the egg whites on medium speed until frothy.  Increase speed to high, until soft peaks form. 

4.  Add 1/2 of whipped egg whites to batter to loosen.  Fold in remaining egg whites being careful not to deflate.

5.  Place nonstick pan over medium-low heat.  When hot (water dances off surface), brush with butter.  Use a 1/3 cup cookie scoop to drop batter onto pan - I use about two scoops per pancake.  Cook until pancakes are lightly browned on the bottom and edges are just set.  Turn and cook on other side for 1-2 minutes longer. 

6.  Serve with sprinkling of confectioner's sugar, fresh strawberry preserves or a fresh, berry coulis.