Pancakes, Lemon Ricotta—makes 12 4” pancakes, serves 3-4

Adjust oven rack to middle position and heat oven to 200. Spray rack set in rimmed baking sheet w vegetable oil spray and place in oven. Whisk flour, baking soda and salt together in medium bowl and make well in center. Add ricotta, egg yolks, milk, lemon zest and juice, and vanilla and whisk until just combined. Gently stir in melted butter. Whisk egg whites until foamy, about 1 min. Whip whites into soft, billowy mounds. Gradually add sugar and whip until glossy, stiff peaks form. Transfer 1/3 to batter and whisk gently until mis is lightened. Using rubber spatula, gently fold remaining egg whites into batter. Heat 1 tsp oil in 12” non-stick skillet over medium low heat until shimmering. Using paper towels, wipe out skillet, leaving thin film on bottom and sides of pan. Using ¼ cup measure or 2 oz ladle, portion batter into pan in 3 places, leaving 2” between portions. Gently spread each into 4” round. Cook until edges are set and first side is golden brown, 2-3 min. Using thin, wide spatula, flip cakes and continue to cook until second side is golden brown, 2-3 min. Serve immediately w fruit topping or honey or keep warm on rack in oven. Repeat for all batter.

Flour 2/3 c all purpose
Baking Soda ½ tsp
Salt ½ tsp
Eggs 2 large, separated plus 2 large whites
Ricotta Cheese 8 oz whole-milk
Lemon zest 1 tsp plus 4 tsp juice
Milk 1/3 c whole
Vanilla ½ tsp extract
Butter 2 T unsalted, melted
Suger ¼ c
Vegetable Oil 1-2 tsp