# 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 salt
→ Wet Ingredients
06 - 1 cup ricotta cheese
07 - 2 large eggs, separated
08 - 3/4 cup milk
09 - 2 tablespoons unsalted butter, melted and cooled
10 - Zest of 2 lemons
11 - 1/4 cup freshly squeezed lemon juice
12 - 1 teaspoon vanilla extract
→ For Cooking and Serving
13 - Butter or oil, for greasing the pan
14 - Maple syrup, fresh berries, or powdered sugar (optional)
# How-To Steps:
01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
02 - In a separate bowl, blend ricotta, egg yolks, milk, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.
03 - Fold wet mixture into dry ingredients gently until just combined, forming a thick batter.
04 - Whisk egg whites until soft peaks form and gently fold into batter, maintaining airiness.
05 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup batter per pancake onto skillet. Cook 2-3 minutes until bubbles form and edges set, then flip and cook 1-2 minutes until golden.
07 - Serve warm with maple syrup, fresh berries, or powdered sugar as desired.
