Makes about 6 small pancakes
1/2 cup ricotta cheese
6 tablespoons milk
2 eggs, separated
1/4 teaspoon vanilla
6 tablespoons flour
1/4 teaspoon baking powder
2 1/4 teaspoons sugar
Meyer lemon curd
Powdered sugar for dusting (optional)
Drain the ricotta in a strainer lined with cheesecloth or paper towels, for about 30 minutes. Squeeze off any excess liquid.
In a large bowl, mix the drained ricotta, milk, egg yolks, and vanilla and whisk until combined. In a small bowl, whisk together the flour, baking powder, sugar, and salt. Add the flour mixture to the ricotta mixture and stir gently to combine.
In a medium bowl with a handheld mixer, beat the egg white to stiff peaks. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining egg whites.
Heat a nonstick pan over medium heat. Use a 1/3 cup measure to pour batter into the pan. Cook the pancakes for about 3 minutes per side until golden brown.
Serve the pancakes with lemon curd spread between and topped with powdered sugar.