# What You Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon fine salt
→ Wet Ingredients
06 - 1 cup whole-milk ricotta cheese
07 - 2 large eggs, separated
08 - 3/4 cup whole milk
09 - 2 tablespoons unsalted butter, melted and cooled
10 - Zest of 2 lemons
11 - 2 tablespoons fresh lemon juice
12 - 1 teaspoon vanilla extract
→ For Cooking
13 - Unsalted butter or neutral oil, for greasing the skillet
→ For Serving (optional)
14 - Fresh berries
15 - Maple syrup or honey
16 - Powdered sugar, for dusting
# Directions:
01 - Whisk together the flour, granulated sugar, baking powder, baking soda and salt in a medium bowl until evenly distributed.
02 - In a separate large bowl, whisk the ricotta with the egg yolks, milk, melted butter, lemon zest, lemon juice and vanilla until smooth and homogenous.
03 - Gently fold the dry mixture into the ricotta mixture with a spatula until just combined; a few small lumps are acceptable — avoid overmixing to preserve tenderness.
04 - In a clean bowl, beat the egg whites with a whisk or electric mixer until soft peaks form and the whites hold some structure but remain glossy.
05 - Fold the whipped egg whites into the batter in two additions, using a light hand to retain as much air as possible for extra fluff.
06 - Warm a large nonstick skillet or griddle over medium heat and lightly grease with butter or neutral oil to prevent sticking.
07 - Ladle approximately 1/4 cup batter per pancake onto the skillet. Cook 2–3 minutes until bubbles appear on the surface and edges set, then flip and cook 1–2 minutes until golden and cooked through.
08 - Transfer cooked pancakes to a warm plate and repeat with remaining batter, re-greasing the pan as needed to maintain color and prevent burning.
09 - Serve pancakes warm topped with fresh berries, a drizzle of maple syrup or honey, and a light dusting of powdered sugar if desired.
