Lemon-Ricotta Pancakes

Ingredients

• 2 cups ricotta
• 2 cups mixed fresh berries
• 1/3 cup plus 4 tablespoons sugar, divided
• 2 tablespoons fresh lemon juice
• 1 1/2 cups all-purpose flour
• 1/2 cup chestnut flour
• 2 tablespoons baking powder
• 1/2 teaspoon kosher salt
• 4 large eggs, separated
• 2 tablespoons finely grated lemon zest
• 1 1/2 cups whole milk
• Melted unsalted butter for brushing

Steps

1. Set a cheesecloth-lined fine-mesh strainer over a small bowl. Put ricotta in it to drain for 15 minutes, then set aside.
2. In a medium bowl, gently mix berries, 1/3 cup sugar and lemon juice. Let macerate for about 15 minutes, tossing occasionally, until sugar dissolves and juices come out.
3. Whisk both flours with baking powder and salt in a large bowl. Beat egg whites in a medium bowl with an electric mixer until frothy, then gradually beat in 2 tablespoons sugar until peaks form. In another medium bowl, whisk yolks, the remaining 2 tablespoons sugar and zest to blend, then whisk in milk. Whisk the yolk mixture into the dry ingredients just to blend. Fold in half the whites just to blend, followed by ricotta and then the remaining whites.
4. Warm a griddle or large heavy nonstick skillet over medium-low heat and brush with melted butter. In batches, ladle a scant 1/2 cup batter per pancake onto the griddle. Cook about 1 1/2 minutes, until the bottom is golden brown, edges dry and bubbles appear on top. Flip and cook about 1 minute, until browned and just cooked through. Move to plates and serve with berries and their juices.