# What You 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
07 - ¾ cup 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
# Directions:
01 - Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly mixed.
02 - In a separate bowl, blend ricotta, milk, egg yolks, vanilla extract, lemon zest if desired, and melted butter until smooth.
03 - Fold the wet mixture into the dry ingredients gently until just combined; retain some lumps to preserve texture.
04 - Beat egg whites in a clean bowl until soft peaks form, then carefully fold them into the batter, preserving air for fluffiness.
05 - Heat a nonstick skillet or griddle over medium heat and lightly brush with butter to prevent sticking.
06 - Pour ¼ cup batter per pancake onto skillet; cook until bubbles appear and edges set, about 2 minutes, then flip and cook 1 to 2 minutes more until golden.
07 - Serve warm topped with maple syrup, fresh berries, or powdered sugar as desired.
