Note: really lemony; spread out on the pan a lot
- 2 1/4 C cake flour
- 3/4 C sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 1/2 tsp freshly grated nutmeg
- 2 Tbsp finely grated lemon zest (from about 3 large lemons)
- 5 large eggs, separated
- 1 1/2 C whole milk ricotta
- 1 1/2 sticks butter melted, cooled slightly
- 1/4 C fresh lemon juice
- 3/4 C well-shaken buttermilk
- 1/2 tsp vanilla
Whisk together flour, sugar, baking powder, salt, nutmeg and zest in a medium bowl. Whisk together yolks, ricotta, butter, lemon juice, buttermilk, and vanilla in a large bowl until combined. Whisk in flour mixture until incorporated.
Beat egg whites in a large bowl with an electric mixture at medium speed until they just hold soft peaks.
Fold one third of whites into batter to lighten it, then fold in remaining whites gently but thoroughly.
Heat a griddle or 12 inch heavy skillet over moderate heat until hot enough to make drops of water scatter over surface and brush with oil. Drop 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface, and undersides are golden, 1-2 minutes. Flip and cook until undersides are golden brown and cooked through, 1-2 minutes more.
Dust with confectioners’ sugar before serving.