# Ingredient List:
→ 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 salt
→ Wet Ingredients
06 - 1 cup whole-milk ricotta
07 - 2 large eggs, separated
08 - 3/4 cup milk
09 - 2 tablespoons unsalted butter, melted and cooled slightly
10 - Zest of 2 lemons
11 - 2 tablespoons freshly squeezed lemon juice
12 - 1 teaspoon vanilla extract
→ For Cooking
13 - Unsalted butter or neutral oil, for greasing the pan
→ For Serving (optional)
14 - Fresh berries
15 - Maple syrup or honey
16 - Powdered sugar
# Steps:
01 - Whisk the flour, sugar, baking powder, baking soda and salt together in a medium bowl until evenly blended.
02 - In a separate large bowl, stir together the ricotta, egg yolks, milk, melted butter, lemon zest, lemon juice and vanilla until smooth.
03 - Gently fold the dry mixture into the ricotta mixture until just combined; avoid overmixing to keep the batter tender.
04 - Using a clean bowl and a whisk or hand mixer, beat the egg whites until soft peaks form.
05 - Fold the whipped egg whites into the batter in two additions, gently preserving as much air as possible for extra fluffiness.
06 - Heat a large nonstick skillet or griddle over medium heat and lightly grease with butter or oil until shimmering.
07 - Ladle about 1/4 cup batter per pancake onto the skillet; cook 2–3 minutes until bubbles form 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 the remaining batter, greasing the skillet as needed.
09 - Serve the pancakes warm topped with fresh berries, a drizzle of maple syrup or honey and a dusting of powdered sugar if desired.
