Paying homage to an Italian lemon cheesecake, lemon-ricotta pancakes are a brunch menu favourite. This recipe spares you the duty of standing on the range flipping pancakes, as an alternative using a sheet pan and the oven, which makes this recipe very best for easy entertaining. Whipping the egg whites helps maintain the pancakes mild and fluffy, so the ricotta can add taste with out additional weight. A splash of almond extract and lemon zest are the right pair for brightness and a improbable oomph of taste. The big-format pancake feeds a crowd and tastes simply pretty much as good sizzling, at room temperature or served as leftovers the following day. Whereas it bakes, make the (non-compulsory) lemon whipped cream, a easy confection that turns this straightforward dish right into a show-stopper.
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