Begin by preparing the vanilla sauce. In a small mixing bowl, combine 1 cup of ricotta cheese, ½ cup of confectioners' sugar, 1 teaspoon of vanilla extract, and ¼ teaspoon of Kosher salt. Mix all of the ingredients until smooth. If you want an extra creamy sauce, feel free to blend it in a blender or food processor until silky. Once mixed, refrigerate until you're ready to serve. If you find the sauce too thick, thin it with a tablespoon of milk.
Next, take a medium mixing bowl and beat together the egg yolks, 1 ½ cups of buttermilk, 3 tablespoons of sugar, and the prepared ricotta cheese. Make sure to mix well until everything is nicely combined.
In a separate bowl, whisk together 1 ½ cups of unbleached all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 2 tablespoons of lemon zest, ¼ teaspoon of nutmeg, and ½ teaspoon of salt. This dry mixture is crucial for achieving the perfect pancake consistency.
In a third bowl, beat the egg whites using an electric hand mixer until stiff peaks start to form. This step is key, as folding in these egg whites will give your pancakes that fluffy texture we all crave.
Combine the dry ingredients into the buttermilk mixture with a few quick strokes. Remember, a few lumps are okay; do not over-mix. Over-mixing can lead to tough pancakes.
Now, gently fold in the beaten egg whites into the batter. The goal here is to keep as much air in the batter as possible, ensuring those pancakes are light and airy.
Heat a medium-sized non-stick skillet or griddle over medium heat and pour in about 1 tablespoon of vegetable oil. Once hot, drop approximately ¼ cup of the batter onto the skillet. You should see bubbles start to form on the surface of the pancake.
Cook for about 1 to 1 ½ minutes until the bottom is light golden brown, then flip the pancake gently. Cook for another minute on the second side, making sure it turns golden brown. Keep an eye on them; you want to avoid burning!
Once cooked, remove the pancakes and place them on a cookie rack set on a baking sheet. To keep them warm, you can place them in a low oven set at 200°F.
To serve, stack one pancake on a plate, adding a layer of the vanilla sauce on top. Repeat the process for more pancakes, and for an extra touch, top with a slice of butter and warm maple syrup if desired.
Finally, serve your Ricotta Lemon Pancakes with a side of fresh mixed berries for a burst of color and flavor. Enjoy!
