# 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 whole milk
08 - 2 large eggs, separated
09 - 1 teaspoon vanilla extract
10 - Zest of 1 lemon (optional)
11 - 2 tablespoons melted unsalted butter, plus extra for cooking
# How-To Steps:
01 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
02 - In a separate bowl, blend ricotta, milk, egg yolks, vanilla extract, lemon zest if using, and melted butter until smooth.
03 - Gently fold the ricotta mixture into the dry ingredients until just combined, retaining some lumps to avoid overmixing.
04 - Using a clean bowl, beat egg whites until soft peaks form, then gently fold them into the batter to maintain airiness.
05 - Heat a nonstick skillet or griddle over medium heat and brush lightly with butter.
06 - Pour ¼ cup batter per pancake onto the skillet. Cook until bubbles appear and edges are set, about 2 minutes. Flip and cook 1–2 minutes until golden brown.
07 - Present with preferred toppings such as maple syrup, fresh berries, or powdered sugar.
