Instructions: Batter: In a medium-sized mixing bowl, beat togehter the egg yolks, buttermilk, sugar and ricotta cheese. In a separate bowl, whisk together the flour, baking soda, baking powder, lemon zest, nutmeg and salt. In a third bowl, beat the egg whites until stiff but not dry.

Mix the dry ingredients into the buttermilk mixture with a few quick strokes. A few lumps remaining are OK. Fold in the egg whites. Heat a lightly greased griddle or sillet over medium heat until hot enough to evaporate immediately a drop of water, and drop the batter, by quarter-cupfuls, onto the heated griddle. Cook for about 2 1/2 minutes on the first side; bubbles should rise and burst on the first side before you flip the pancakes over. Cook for about 1 minute on the second side. They should be a very light golden brown when finished.

If you wish the pancakes may be made a day ahead, cooled on a wire rack, then wrapped tightly and refrigerated. To reheat, preheat your oven to 375F, place the pancakes on a lightly greased baking sheet, and heat for 5 minutes.

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.

Yield: 14 to 18 4-inch pancakes, about 5 servings.

*Available through our catalogue.

NOTES : We love to make these light, eggy pancakes when berries are in season, as theyre especially good garnished with fresh strawberries or blueberries, and served with a side of smoky bacon or sausage

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.