# What You'll 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 additional for cooking
# Directions:
01 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
02 - In a separate bowl, blend ricotta, milk, egg yolks, vanilla extract, lemon zest if used, and melted butter until smooth.
03 - Gently fold the wet mixture into the dry ingredients just until combined, leaving some lumps to maintain texture.
04 - Using a clean bowl, beat egg whites until soft peaks form.
05 - Carefully fold the whipped egg whites into the batter, preserving air to ensure fluffiness.
06 - Warm a nonstick skillet or griddle over medium heat and lightly brush with butter.
07 - Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges set, about 2 minutes. Flip and cook for 1 to 2 minutes until golden brown.
08 - Serve immediately with preferred toppings such as maple syrup, fresh berries, or powdered sugar.
