# What You Need:
→ Dry Ingredients
01 - 1 cup (125 g) all-purpose flour
02 - 2 tbsp granulated sugar
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp salt
→ Wet Ingredients
06 - 1 cup (240 g) whole milk ricotta cheese
07 - 2 large eggs, separated
08 - 3/4 cup (180 ml) milk
09 - 2 tbsp unsalted butter, melted and slightly cooled
10 - Zest of 2 lemons
11 - 2 tbsp freshly squeezed lemon juice
12 - 1 tsp vanilla extract
→ For Cooking
13 - Unsalted butter or neutral oil, for greasing the pan
→ For Serving (optional)
14 - Fresh berries
15 - Maple syrup or honey
16 - Powdered sugar
# How To Make It:
01 - In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
02 - In a separate large bowl, mix ricotta, egg yolks, milk, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.
03 - Gently fold the dry ingredients into the wet mixture until just combined (do not overmix).
04 - In a clean bowl, beat egg whites with a hand mixer or whisk until soft peaks form.
05 - Gently fold the beaten egg whites into the batter in two additions, preserving as much air as possible for extra fluffiness.
06 - Heat a large nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
07 - Ladle about 1/4 cup batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form on the surface and the edges look set. Flip and cook another 1–2 minutes until golden and cooked through.
08 - Transfer pancakes to a warm plate. Repeat with remaining batter, greasing the skillet as needed.
09 - Serve warm, topped with fresh berries, a drizzle of maple syrup or honey, and a dusting of powdered sugar, if desired.
