Editor’s Note: If you’ve cooked this beloved recipe before, it might look a little different these days! We recently improved it to make it even easier to follow and more delicious.
Ingredients
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
1/4 cup granulated sugar
Finely grated zest of 2 medium lemons (about 4 teaspoons)
2 large egg yolks
3/4 cup whole-milk ricotta cheese
1/2 cup buttermilk
2 teaspoons vanilla extract
2 large egg whites
2 tablespoons unsalted butter, divided
Serving options: butter, maple syrup, Blueberry Compote (recipe below)
Instructions
Whisk 1 cup all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon kosher salt together in a medium bowl.
Whisk 1/4 cup granulated sugar and the finely grated zest of 2 medium lemons together in a large bowl. Whisk in 2 large egg yolks until combined. Whisk in 3/4 cup whole-milk ricotta cheese, 1/2 cup buttermilk, and 2 teaspoons vanilla extract until smooth.
Fold in the flour mixture with a flexible spatula until just combined; do not overmix.
Whisk 2 large egg whites in the now-empty flour bowl until soft peaks form, about 3 minutes. Add to the batter and fold together until combined.
Melt 1 tablespoon of the unsalted butter in a large nonstick frying pan or cast iron skillet over medium-low heat. Drop heaping 1/4-cup portions of the batter into the pan, about 4 in a 12-inch pan. Cook until the outer edges are crispy and the tops are bubbling, 2 to 3 minutes. Flip and cook until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, about 2 minutes more. Reduce the heat as needed if the pancakes are browning too quickly.
Transfer to a plate, or place on a baking sheet and keep warm in a 200ºF oven. Add the remaining 1 tablespoon unsalted butter to the pan. When melted, repeat cooking the remaining batter. Serve warm with more butter, maple syrup, or blueberry compote.
