3 eggs, separated
3 tablespoons white sugar
1 pinch salt
The zest of 1 lemon
1 cup ricotta cheese
½ cup self raising flour
Butter (for frying)
In a mixing bowl whisk eggs yolks, lemon zest, sugar, salt, ricotta cheese and flour. Add a little water to help the mixture combine but it should still retain a consistency of a thick paste.
In a separate bowl whisk egg whites with an electric mixer (or by hand, to burn some calories) until they form slightly stiff peaks. Fold eggs whites into ricotta mixture gently, making sure that the air is folded into the batter.
With a small amount of butter on your frying pan, ladle the pancake mixture onto the pan to your desired size.
A word of advice: Because of the delicate nature of ricotta pancakes, they are much harder to flip, so smaller sized pancakes will make things easier. Also, if you have a crepe knife that is very flexible and thin, use it!