date:Aug 12, 2014
pancake batter: Place cooked rice, egg yolks, melted butter, ricotta, sugar, lemon zest and 1/2 teaspoon salt in a large bowl and whisk until combined. Sift over flour with baking powder, returning wheat bran from the sieve to the bowl. Stir to combine.
Step 2
To whisk egg whites: Using an electric mixer, whisk egg whites and a pinch of salt to stiff peaks. Add one-third of the egg whites to batter. Using a spatula or large metal spoon, fold in until combined. Add remaining egg whites and fold