Lemon-Ricotta Hot Cakes
From NY Times - Adapted from the Four Seasons Hotel in New York, posted by Sue (Cookingrvc)
6 large eggs, separated
1 1/2 cups whole-milk ricotta cheese
1 stick unsalted butter, melted and cooled
1/2 tsp pure vanilla extract
1/2 cup all purpose flour
1/4 cup sugar
1/2 tsp salt
2 T grated lemon zest
Powdered sugar for dusting
Heat a griddle.
Whip egg whites until they hold firm glossy peaks, and set aside.
Beat ricotta, butter, egg yolks, and vanilla together and set aside.
Whisk together flour, sugar, salt, and zest.
With a rubber spatula, stir dry ingredients gently into the ricotta mixture.
Stir a spoonful of whipped egg whites into the batter then gently fold in the remainder.
Grease the heated griddle, if necessary.
Drop 3 T of batter for each hotcake on the griddle, allowing space for spreading.
Cook until golden on the bottom and the top shows a bubble or two.
Gently flip, and cook until undersides are light brown.
Dust with powdered sugar.
Makes about 20
"NY Times"NOTES : These are simply the BEST pancakes ever. Resist the urge to top with syrup, not necessary.