Decadent Sicilian Lemon and Ricotta Pancakes with Honeyed Mascarpone

Ingredients

• 2 cups flour, sifted
• 1 cup ricotta cheese
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup milk
• 3 large eggs, separated
• 3 tablespoons lemon zest
• 1 cup lemon juice, freshly squeezed
• 2 tablespoons butter, melted

• 1 cup mascarpone cheese
• 3 tablespoons honey
• 1 teaspoon vanilla extract

Method

1. 01
   In a large bowl, combine the sifted flour, sugar, baking powder, baking soda, and salt.
2. 02
   In another bowl, whisk together the ricotta cheese, milk, egg yolks, lemon zest, lemon juice, and melted butter until smooth.
3. 03
   Slowly add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
4. 04
   In a separate bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the pancake batter.
5. 05
   Heat a non-stick skillet over medium heat and lightly grease with butter. Pour 1/4 cup of batter for each pancake onto the skillet.
6. 06
   Cook until bubbles form on the surface of the pancakes, then flip and cook until golden brown, approximately 2 minutes per side.
7. 07
   For the honeyed mascarpone, mix the mascarpone cheese, honey, and vanilla extract in a small bowl until smooth and creamy.
8. 08
   Serve the pancakes warm, topped generously with the honeyed mascarpone.