Name: Lemon-Ricotta Pancakes
Yield: Makes 4 servings
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; **Ingredient info:**Chestnut flour can be found at specialty foods stores.

Photo by Ditte Isager

"The mark of a great pancake is that it can be eaten without syrup," says chef Travis Lett, who serves this dish at Gjelina, his Venice, CA, eatery. His version delivers: It's nutty, lemony, and ever so moist. Be sure to fold the ricotta into the batter very gently: "That way, when you bite into the pancake, you get these pockets of pillowy ricotta."

Recipe notes

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Recipe notes

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