# What You'll 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 & Serving
13 - Butter or oil for greasing the pan
14 - Maple syrup, fresh berries, or powdered sugar (optional)
# Steps:
01 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly distributed.
02 - In a separate bowl, stir ricotta, egg yolks, milk, melted butter, lemon zest, lemon juice, and vanilla extract until smooth and homogenous.
03 - Fold the wet mixture into the dry ingredients gently until just incorporated; the batter will remain thick.
04 - Beat egg whites in a clean bowl until soft peaks form, then carefully fold them into the batter without deflating.
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 the skillet; cook until bubbles appear on the surface and edges set, about 2–3 minutes. Flip and cook until golden and fully cooked, approximately 1–2 minutes more.
07 - Serve pancakes warm topped with maple syrup, fresh berries, or a dusting of powdered sugar as desired.
