We love to make these light, eggy pancakes when berries are in season, as they're especially good garnished with fresh strawberries or blueberries, and served with a side of smoky bacon or sausage.
We offer two different toppings here: a simple honey butter, or a ricotta-vanilla sauce. Both are absolutely delightful, and the perfect complement for the lemony pancakes.
In a medium-sized mixing bowl, beat together the egg yolks, buttermilk, sugar, and ricotta cheese.
Add the flour, baking soda, baking powder, lemon zest or lemon oil, nutmeg and salt, stirring to thoroughly combine.
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.
Heat a lightly greased griddle or skillet over medium heat until hot enough to immediately evaporate a drop of water; about 350°F if you have an electric griddle with a thermostat. Drop the batter, by quarter-cupfuls, onto the heated griddle. A muffin scoop works very well here. Use the back of the scoop (or a spoon) to gently spread the cakes into circles; the batter is a bit stiff, and might need some coaxing.
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.
To serve with honey butter: Stir together the soft butter and honey till smooth.
To serve with vanilla sauce: Mix all of the ingredients until smooth in a small mixing bowl. 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.
Serve hot pancakes with honey butter OR vanilla sauce.
