Preparation

• Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.

• In a medium bowl, stir together the ricotta, milk, egg yolks, lemon juice and zest until smooth. Pour over the dry ingredients and mix just until the flour is moistened.

• Beat the egg whites in a medium bowl until soft peaks form (I love to use my handheld blender with whisk attachment for this); gently fold into the batter until blended.

• Spray a griddle with nonstick spray or grease it with butter; place it over medium heat until hot.

• Spoon about ¼ cup batter for each pancake onto the griddle and cook until small bubbles emerge and start to pop on the surface of the pancakes; turn with a spatula and cook until the second side is lightly browned.

• Serve immediately, dusted with confectioners’ sugar and drizzled with warm syrup.

*Don’t be tempted by part-skim ricotta; go for the gusto here.