A breakfast favorite in the Burns household.

Ingredients

4 tablepoons (1/2 stick) unsalted butter

A little less than 1 cup milk

1 ¼ cups white flour

1 ½ teaspoons baking powder

½ teaspoon salt

3 large eggs, separated

3 tablespoons white sugar

Zest from 2-3 lemons

½ teaspoon vanilla extract

3 tablespoons lemon juice

¾ cup full fat ricotta cheese

Powdered sugar for serving

Instructions:

Place butter and milk in a saucepan. Stir over medium-low heat until butter is melted. Set aside to cool slightly.

In a kitchen aid bowl, whip egg whites to medium peaks. Partway through mixing, sprinkle in 1 tablespoon sugar and ½ teaspoon salt.

Meanwhile, whisk flour and baking soda together in a small bowl.

In another medium bowl, combine egg yolks, remaining 2 tablespoons sugar, lemon zest, vanilla extract, and lemon juice. Whisk in a small amount (~1/3 cup)  of the milk/butter liquid to temper the eggs. Gradually add in the remaining liquid, whisking continuously until smooth.

Add the flour mixture to the egg yolk mixture and stir until just combined. Fold in the whipped egg whites using a rubber spatula. 

Add the ricotta and fold in gently. The batter will be streaky and lumpy—that is a delicious thing.

Heat a nonstick frying pan with plently of butter. Splash a droplet of water onto it—it will hiss and jump around a bit when it is the right temperature for cooking the pancakes.

When your pan is heated, scoop ¼ cup of batter on for each pancake. Cook on one side until you see bubbles in the middle of the batter begin to pop. Flip, and cook on the other side until golden brown.

Serve warm, dusted with powdered sugar and topped with fruit. Batter keeps well in the fridge for a few days if you want to save some for later. Alternatively, leftover cooked pancakes are great reheated in the toaster.