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In a small bowl, combine the flour, baking powder, sugar and salt. Whisk to combine.
In another small bowl, beat the egg whites with a pinch of salt until stiff. Refrigerate until ready to use.
In the jug of the blender, combine the milk, ricotta, egg yolks, vanilla, lemon juice and zest. Secure the lid and turn the machine on. Select the manual program, turn the speed dial to 1 and blend for 5-7 seconds. Slowly increase the speed to 8 and blend for 10 seconds.
Remove the lid plug and add the flour mixture through the opening and place the tamper in the hole of the lid.
Select pulse with the dial set to 1 and increased to 6 or 7, while pulsing the Speed button. Pulse for an additional 30 seconds. If needed, use the tamper to ensure the flour mixture is well mixed with the liquids.
Pour the batter out into a large bowl, scraping down the sides.
Remove the whipped egg whites from the refrigerator and gently fold into the batter. Just until combined.
Preheat a prepared griddle on medium high heat and pour 30 - 60 ml of batter per pancake. Cook for 3-5 minutes or until the edges begin to brown and bubbles form. Flip and cook on the other side for 1-2 minutes or until golden.
Serve warm with a dollop of ricotta, fresh berries and warm maple syrup.
In a small bowl, combine the flour, baking powder, sugar and salt. Whisk to combine.
In another small bowl, beat the egg whites with a pinch of salt until stiff. Refrigerate until ready to use.
In the jug of the blender, combine the milk, ricotta, egg yolks, vanilla, lemon juice and zest. Secure the lid and turn the machine on. Select the manual program, turn the speed dial to 1 and blend for 5-7 seconds. Slowly increase the speed to 8 and blend for 10 seconds.
Remove the lid plug and add the flour mixture through the opening and place the tamper in the hole of the lid.
Select pulse with the dial set to 1 and increased to 6 or 7, while pulsing the Speed button. Pulse for an additional 30 seconds. If needed, use the tamper to ensure the flour mixture is well mixed with the liquids.
Pour the batter out into a large bowl, scraping down the sides.
Remove the whipped egg whites from the refrigerator and gently fold into the batter. Just until combined.
Preheat a prepared griddle on medium high heat and pour 30 - 60 ml of batter per pancake. Cook for 3-5 minutes or until the edges begin to brown and bubbles form. Flip and cook on the other side for 1-2 minutes or until golden.
Serve warm with a dollop of ricotta, fresh berries and warm maple syrup.
