with slide nonstick. I'll let you know how this one goes too.1C ricotta cheese
1C milk
3 eggs, separated
1/4C sugar
zest and juice of a lemon
1.5C cake flour
1T baking powder
pinch of salt
Whisk together ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth. Add the dry ingredients and stir until just combined.
Whip the egg whites to soft peak. Fold 1/3 of the whites into the batter. Then fold the remaining whites into the batter to keep as light as possible.
Preheat the pan, and wipe a bit of oil with a paper towel in the bottom. Use a tablespoon to add the batter to the pan, creating little 3" pancakes. Don't crowd the pan. Cook about 2 minutes per side until golden. Keep warm until serving. Add rasperry sorbet if you like :)
