Ingredients

1. Pancakes:
2. 3 large eggs, separated
3. 2 cups buttermilk
4. 3 tablespoons sugar
5. 1 cup ricotta cheese
6. 1 1/2 cups King Arthur Unbleached All-Purpose Flour
7. 1 teaspoon baking soda
8. 1 teaspoon baking powder
9. 2 tablespoons lemon zest (the grated rind of 1 large lemon) or 1/2 teaspoon
   lemon oil
10. 1/4 teaspoon ground nutmeg
11. 1/2 teaspoon salt
12. Honey Butter:
13. 3/4 cup soft butter
14. 1/4 cup honey
15. Vanilla Sauce:
16. 1 cup ricotta cheese
17. 1/2 cup confectioners’ sugar
18. 1 teaspoon vanilla extract
19. 1/4 teaspoon salt

Directions

1. In a medium bowl, beat together the egg yolks, buttermilk, sugar, and ricotta cheese.
2. Add the flour, baking soda, baking powder, lemon zest or lemon oil, nutmeg, and salt, stirring to thoroughly combine.
3. In a separate bowl, beat the egg whites until stiff but not dry, and gently fold them into the batter, stirring till no streaks of white remain.
4. Heat a lightly greased griddle or skillet over medium heat until hot enough to immediately evaporate a drop of water; about 350° on an electric griddle with a thermostat. Drop the batter, by quarter-cupfuls, onto the heated griddle. (A muffin scoop works well here.) Use the back of the scoop (or a spoon) to gently spread the cakes into circles; the batter will be a bit stiff and might need some coaxing.
5. Cook for about 2 minutes on the first side; bubbles should rise and burst on the first side before you flip the pancakes over. Cook for about 1 1/2 minutes on the second side. They should be a very light golden brown when finished.
6. To serve with honey butter: Stir together the soft butter and honey till smooth.
7. To serve with vanilla sauce: In a small bowl, mix all the ingredients until smooth. For an ultra-smooth sauce, blend in a blender or food processor. Refrigerate until needed. Thin with 1 tablespoon milk or cream if sauce is too thick.
8. Serve hot pancakes with honey butter or vanilla sauce.