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Mix together the flour, sugar, salt, lemon zest, ricotta, and yolks in a large bowl until thoroughly combined.
Beat the egg whites in a separate bowl until stiff. Fold the egg whites into the ricotta mixture.
Spread some butter on the hot pancake griddle.
Ladle 1/2-cup size pancakes onto the hot griddle and cook for about 2 minutes per side, until golden. Keep pancakes warm in a 200 degree F oven before serving.
Serves: 4 (analysis done with part-skim ricotta and 2 tablespoons of unsalted butter); Calories: 320; Total Fat: 18 grams; Saturated Fat: 10 grams; Protein: 19 grams; Total carbohydrates:20 grams; Sugar: 4 grams; Fiber: 0.5 gram; Cholesterol: 256 milligrams; Sodium: 247 milligrams
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Arugula Salad with Pesto Vinaigrette
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By Ilvlucyfan4
Lowell, MI
on March 15, 2013
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These pancakes are fabulous! I threw out my Martha Stewart recipe and put this one in it's place. The small hint of lemon is great. Enjoy with a glass of mimosa.
By sweetbabykmd
Sacramento, CA
on January 08, 2013
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I actually made these for dinner to try them out, I really like the Nigella pancake recipe for breakfast so I didn't expect much. These were great, very fluffy and thick which I normally don't like but since there is little flour they were very light. The batter is super thick because of the beaten egg whites but once you cook them they look normal and taste great.
By cmakrickas
Los Angeles, CA
on January 08, 2013
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Debi was right, no more pancakes from a box! These were great. I made them the night before and they stayed tasty the next day. The hint of lemon was refreshing.
Read all 15 reviews