1 1/2 cups flour 1 tsp baking soda 1/2 tsp salt
In a separate bowl combine: 3/4 cup ricotta cheese 2 egg yolks 1/4 cup sugar 1 tablespoon lemon zest 1 1/2 cups buttermilk
Combine the wet with dry.
So here is the key:
Beat the egg whites to a stiff peak but don’t overbeat. Preheat the griddle until water bounces.
Brush with melted butter and use about 1/4 cup of batter for each pancake. Turn once Sprinkle with a little confectioner’s sugar and serve with sliced strawberries. Maple syrup works as well although you hardly need it.