1 cup ricotta cheese (strained of any excess liquid)
1 cup flour
1/2 teaspoon baking powder
1 1/2 tablespoons sugar
1/8 teaspoon salt
3/4 cup milk
2 eggs, separated into yolks and whites
1/2 teaspoon vanilla essence
Butter, for the pan
Lots of Lemon Curd to drizzle over the pan cakes
1Combine flour, baking powder, sugar, and salt in a small bowl.
2Combine ricotta, milk, egg yolks, and vanilla in a separate, larger mixing bowl.
3Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.
4Beat the egg whites until stiff. Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then gently fold in the remaining whites with a spatula.
5Heat a pan, nonstick works best, over medium-high heat. Melt a small bit of butter in the pan, just enough to coat the surface. Pour batter into the hot pan. Cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes.
6Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining pancakes.
7Serve the pancakes immediately with lots of lemon curd - ENJOY