# 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)
# Directions:
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 - Gently fold wet ingredients into dry mixture until just combined; the batter will remain thick.
04 - Whisk egg whites until soft peaks form, then carefully fold them into the batter to maintain airiness.
05 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles appear and edges set, about 2–3 minutes. Flip and cook an additional 1–2 minutes until golden and cooked through.
07 - Present warm pancakes with maple syrup, fresh berries, or a dusting of powdered sugar as desired.
