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

Main Courses
Fruit
Cheese
Breakfast & Brunch

By Andrea Geary ･ 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?

SERVES Makes twelve 4-inch pancakes; 3 to 4

TIME 45 minutes

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