Sheet-Pan Lemon-Ricotta Pancakes

Preparation

1. Step 1

   Heat oven to 400 degrees and grease a 13-by-18-inch rimmed sheet pan with butter.

2. Step 2

   Pour milk into a large measuring cup and add zest and juice of 1 lemon (about 2 teaspoons of zest and ¼ cup juice); set aside. The milk will begin to curdle.

3. Step 3

   In a large bowl, add flour, baking powder, baking soda and salt. Whisk and set aside.

4. Step 4

   Place two medium bowls next to each other. Separate eggs, placing the egg yolks in one bowl and egg whites in the other. With a hand mixer, beat the egg whites until stiff peaks form; set aside.

5. Step 5

   To the bowl with the yolks, add the curdled milk mixture, the ricotta, sugar, almond extract and the cooled, melted butter.

6. Step 6

   Place the hand mixer in the bowl with the yolk mixture (no need to rinse the mixer) and beat until creamy, about 1 minute. Slowly add the flour mix and stir until a smooth batter forms.

7. Step 7

   Add a large spoonful of the egg whites to the batter and mix to lighten. Then, carefully fold in the rest of the whites. The batter will increase in volume.

8. Step 8

   Pour the batter into the prepared baking sheet and shimmy the pan to spread the batter evenly. Bake for 15 minutes, until firm and slightly puffed.

9. Step 9

   While the pancakes bake, make the lemon cream, if using: Pour cream into a large bowl. Add powdered sugar and zest. Whip until pillowy peaks form, about 4 minutes.

10. Step 10

    Cut pancakes into squares and divide among plates. Serve lemon cream on top of pancakes, if using, and enjoy warm.