Make 4 servings (8 big, fluffy pancakes)
Adapted from The Heart of the Plate: Vegetarian Recipes for a New Generation
This is one of those privileged items that requires its eaters to be ready and waiting, and not the other way around. In addition, your guests must be willing to eat these when they (the cakes) (not the guests) are good and ready, as each cloud is at its peak of puffy splendor immediately off the griddle. The rest is one big sigh – pancakes and diners exhaling in blissful unison.
• Serve these with a good salsa or some Romesco sauce and or/a dab of crème fraîche. It makes a lovely brunch accompanied by a big salad, dotted with fruit and nuts.
• Consider making these in two large pans— or on one large griddle, and more people will be able to enjoy the results at the same time.
• You can use any kind of ricotta, but the higher-end the cheese, the more transcendent the result. So, consider splurging on the best fresh cheese you can find. Maybe even make your own.
• Separate the eggs far enough ahead of time to allow them to get to room temperature. Place both yolks and whites in bowls large enough to accommodate additional ingredients and unabashed mixing, and cover them (plate or plastic wrap) while they stand.
• In the unlikely event that you are faced with leftover batter, you can relax in the knowledge that it will keep for about a day in a tightly covered container in the refrigerator. Second day Cloud Cakes will still be delicious—just less inflated.
About 2 tablespoons olive oil
¾ cup finely minced onion
1 medium (7-ounce, 7-inch) zucchini, sliced into very thin (1/8 inch-thick) quarter circles
1 teaspoon minced or crushed garlic
½ teaspoon salt
1 teaspoon white wine vinegar
3 large eggs, separated and at room temperature (see note, above)
1 cup ricotta cheese (preferably whole milk)
1/3 cup unbleached all-purpose flour
3 tablespoons minced fresh mint leaves (or more to taste)
A touch of butter (optional)
Nonstick cooking spray (optional)