# List of Ingredients:
→ 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 fresh lemon juice
12 - 1 teaspoon vanilla extract
→ For Cooking
13 - Unsalted butter or neutral oil, as needed for greasing the skillet
→ For Serving (optional)
14 - Fresh berries
15 - Maple syrup or honey
16 - Powdered sugar
# Step-by-Step Directions:
01 - Whisk the flour, sugar, baking powder, baking soda and salt in a medium bowl until evenly distributed.
02 - In a separate large bowl, stir together the ricotta, egg yolks, milk, melted butter, lemon zest, lemon juice and vanilla until smooth and homogenous.
03 - Fold the dry mixture into the ricotta mixture gently until just combined; avoid overmixing to keep the batter light.
04 - In a clean bowl, beat the egg whites with a whisk or electric mixer until soft peaks form.
05 - Fold one half of the beaten egg whites into the batter to loosen it, then fold in the remaining whites in two additions, preserving as much air as possible.
06 - Heat a large nonstick skillet or griddle over medium heat until hot but not smoking; lightly grease with butter or oil.
07 - Ladle about 1/4 cup batter per pancake onto the skillet. Cook 2–3 minutes until bubbles appear and edges set, then flip and cook 1–2 minutes more until golden and cooked through.
08 - Transfer cooked pancakes to a warm plate and repeat with remaining batter, greasing the surface as needed to prevent sticking.
09 - Serve the pancakes warm with fresh berries, a drizzle of maple syrup or honey and a light dusting of powdered sugar if desired.
