1-1/3 cups fresh ricotta
4 large eggs, separated
3 tablespoons sugar
1-1/2 tablespoons grated lemon zest
105 grams All-Purpose Gluten-Free Flour Mix (see below)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
Pinch cream of tartar
Melted butter for oiling the pan
COMBINING THE WET INGREDIENTS. Whisk together the ricotta, egg yolks, sugar, and lemon zest in a large bowl. Set aside.
COMBINING THE DRY INGREDIENTS. Whisk together the flour, baking soda, and salt in a large bowl.
Scatter the dry ingredients over the wet ingredients and fold them together with a rubber spatula until just combined.
BEATING THE EGG WHITES. Put the egg whites in the bowl of a stand mixer (Or you can use a bowl, a whisk, and your strong arms). Beat the egg whites with the cream of tartar until they form soft peaks, about 5 minutes. Fold the egg whites into the batter gently. Remember that you don’t want to crush that lovely fresh ricotta or the structure of the egg whites.
MAKING THE PANCAKES. Set a cast-iron skillet over medium-high heat. Grease the pan liberally (and by liberally, I mean a lot) with butter. Pour the pancake batter into the buttered pan, about 1/4 cup at a time. When bubbles have started to form and pop on top of the pancakes, flip them. Cook for about 1 minute more, and set aside on a plate. Continue until you have cooked all the pancakes.