# What You Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt
→ Wet Ingredients
06 - 1 cup ricotta cheese (whole milk or part-skim)
07 - ¾ cup milk
08 - 2 large eggs, separated
09 - 1 teaspoon vanilla extract
10 - Zest of 1 lemon (optional)
11 - 2 tablespoons melted unsalted butter, plus more for cooking
# How-To:
01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
02 - In a separate bowl, mix ricotta, milk, egg yolks, vanilla extract, lemon zest if using, and melted butter until smooth.
03 - Gently fold the wet mixture into the dry ingredients until just combined; some lumps are acceptable to maintain texture.
04 - Beat egg whites in a clean bowl until soft peaks form, then carefully fold them into the batter to preserve air for fluffiness.
05 - Heat a nonstick skillet or griddle over medium heat and lightly brush with butter.
06 - Pour ¼ cup batter per pancake onto the skillet. Cook until bubbles appear and edges are set, about 2 minutes. Flip and cook for another 1 to 2 minutes until golden.
07 - Serve warm topped with maple syrup, fresh berries, or powdered sugar as preferred.
