Best Fluffiest Pancakes Ever

John said these were the best pancakes he has ever eaten. You can serve with just powder sugar, but unlike crepes with lemon, I think these need a little something extra like strawberry freezer jam or strawberry syrup. Maple syrup is good too. The lemon is subtle, but the light fluffy texture and taste are amazing.

Lemon Ricotta Pancakes

1 cup ricotta cheese

1 cup milk

3 eggs, separated

¼ cup sugar

Zest and juice of 1 lemon

1½ cups cake flour

1 Tbsp. baking powder

¼ tsp. salt, divided

In a large bowl, whisk together ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth.  Sift together flour, baking powder and 1/8 teaspoon salt over ricotta mixture and stir with a wooden spoon until just combined. 

In another large bowl, using a whisk, beat egg whites until frothy.  Add 1/8 teaspoon salt and continue beating until soft peaks form.  Using a rubber spatula, fold one-third of the egg whites into the ricotta mixture, then gently fold in the remaining whites. 

Preheat a griddle over medium heat.  Spray griddle and pancake molds with nonstick cooking spray.  Set molds on griddle and preheat 1 to 2 minutes.  Ladle 1/3 cup batter into each mold and spread batter evenly to edges.  Cook until bubbles form on top and pancakes are golden underneath, 1 to 2 minutes.  Remove molds, flip pancakes and cook one minute more.  Transfer pancakes to a warmed plate.  Wipe molds clean, spray with nonstick cooking spray and preheat.  Repeat with remaining batter. 

Serve warm with confectioner’s sugar.

Makes 12 to 14 pancakes.