Lemon-Ricotta Pancakes

Ingredients

• 2 tablespoons double-acting baking powder 
• 2 cups poached berries mixed fresh
• 0.5 cup chestnut flour 
• 4 large eggs separated
• 1.5 cups flour all-purpose
• 0.5 teaspoon kosher salt 
• 2 tablespoons juice of lemon fresh
• 2 tablespoons lemon zest finely grated
• 2 cups ricotta 
• 0.3 cup sugar divided
• 4 servings butter unsalted melted for brushing
• 1.5 cups milk whole

Equipment

• bowl
• frying pan
• whisk
• sieve
• hand mixer
• cheesecloth

Directions

1. Line a fine-mesh strainer with cheesecloth;set over a small bowl.
2. Add ricotta to strainerand let drain for 15 minutes; set aside.
3. Gently combine berries, 1/3 cup sugar, andlemon juice in a medium bowl.
4. Let macerate,tossing occasionally, until sugar dissolvesand juices are released, about 15 minutes.
5. Whisk both flours, baking powder, andsalt in a large bowl. Using an electric mixer,beat egg whites in a medium bowl untilfrothy. Gradually beat in 2 tablespoons sugar,beating until peaks form.
6. Whisk the eggyolks, remaining 2 tablespoons sugar, and zest inanother medium bowl to blend.
7. Whisk inmilk.
8. Add the yolk mixture to dry ingredients;whisk just to blend.
9. Add half of theegg white mixture; fold just to blend. Fold inricotta, then remaining egg white mixture.
10. Heat a griddle or large heavy nonstickskillet over medium-low heat; brush withmelted butter. Using scant 1/2 cup batter foreach pancake and working in batches, ladlebatter onto griddle and cook until bottom isgolden brown, edges are dry, and bubblesform on top of pancake, about 1 1/2 minutes.Flip pancakes and cook until browned andjust cooked through, about 1 minute.
11. Transfer pancakes to plates.
12. Serve withberries and their juices.