We’ve been making these pancakes for around eight years at Vic’s; they’re a huge hit. The key is that there isn’t that much flour in the batter—just enough to bind the stiff egg whites together. The whipped egg whites, combined with minimal flour and creamy ricotta, keep the pancakes light and creamy, and not dense or heavy. Make sure to get the egg whites super stiff—so stiff that you can turn the bowl over.
- 10 eggs
- 1 1/4 C all-purpose flour
- 1/3 C sugar
- 2 C ricotta cheese
- 10 T + 2 t butter, melted, plus more for the skillet
- 3 lemons, zested
- 1 t kosher salt
- + fresh orange juice and seasonal fruit, for serving
Separate the eggs, and place the whites in the bowl of a stand mixer fitted with the whisk attachment.
Whip the whites on medium-high until very stiff, about 7 minutes. Meanwhile, combine the yolks with the flour, sugar, cheese, butter, lemon zest, and salt.
Fold the yolks and whites together very gently until completely incorporated.
Heat a skillet or griddle over medium heat and grease lightly with butter. Use a 1/3 cup measure to scoop out dollops of pancake batter, and cook, flipping once, until golden brown on both sides, about 5 minutes per pancake. Repeat with the remaining batter.
Serve the pancakes drizzled with fresh orange juice and topped with seasonal fruit.