ingredients (makes 4 servings):
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups buttermilk
2 large eggs, separated
1/4 cup sugar
3/4 cup whole-milk or part-skim ricotta cheese
1 Tbs grated lemon zest
2 tsp unsalted butter, melted
12 strawberries, hulled and sliced (tossed with sugar is optional)
position a rack in the middle of the oven and preheat to 250 degrees fahrenheit.
in a large bowl, whisk together the flour, baking soda and salt. in another bowl, whisk together the buttermilk, egg yolks, sugar, ricotta and lemon zest. add the buttermilk mixture to the flour mixture and stir until just blended. there will be some small lumps.
in a separate bowl, using a mixer on medium speed or a whisk, beat the whites until soft peaks form. using a rubber spatula, carefully fold the beaten egg whites into the ricotta mixture until just blended.
place a large griddle or frying pan with low sloping sides over medium heat until hot enough for a drop of water to sizzle and then immediately evaporate. brush with about 1/2 teaspoon of the butter. for each pancake, ladle about 1/4 cup batter onto the hot surface. reduce the heat to medium-low and cook until small bubbles appear, the edges start to look dry, and the bottoms are golden brown, about 4 minutes. carefully turn the pancakes and cook until lightly browned on the second sides, about 1.5 minutes longer. transfer to an ovenproof platter and place in the oven to keep warm; do not cover the pancakes or they will get soggy. repeat with the remaining batter and butter to make about 16 pancakes, each about 4 inches in diameter.
serve the pancakes at once, accompanied by the strawberries.
recipe from williams-sonoma's essentials of breakfast and brunch cookbook.