Lemon Ricotta Pancakes

Name: Lemon Ricotta Pancakes
Yield: Makes twelve 4-inch pancakes; serves 3 to 4
Ingredients: 2/3 cups (3 1/3 ounces), all-purpose flour; 1/2 teaspoon, baking soda; 1/2 teaspoon, salt; 8 ounces (1 cup), whole-milk ricotta cheese; 2 , large eggs, separated, plus 2 large whites; 1/3 cup, whole milk; 1 teaspoon, grated lemon zest plus 4 teaspoons juice; 1/2 teaspoon, vanilla extract; 2 tablespoons, unsalted butter, melted; 1/4 cup (1 3/4 ounces), sugar; 1 - 2 teaspoons, vegetable oil

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Appears in Cook's Illustrated September/October 2013, America's Test Kitchen TV

Ricotta cheese in pancakes? Sounds great. But how do you make them moist, tender, and fluffy instead of wet, heavy, and leaden?

SERVESMakes twelve 4-inch pancakes; 3 to 4

TIME45 minutes

has video

WHY THIS RECIPE WORKS

Light, fluffy ricotta pancakes are more sophisticated than traditional pancakes, making them perfect for special occasions, but you have to get the balance of cheese and structure just right or your pancakes will fall flat. We compensate fo...

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