# 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 (whole milk or part-skim)
07 - 3/4 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 more for cooking
# How-To Steps:
01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
02 - In another bowl, blend ricotta, milk, egg yolks, vanilla, lemon zest if used, and melted butter until smooth.
03 - Gently fold the ricotta mixture into the dry ingredients until just combined, allowing some lumps to remain.
04 - Whisk the egg whites until soft peaks form, then fold carefully into the batter to preserve air and enhance fluffiness.
05 - Preheat a nonstick skillet or griddle over medium heat and lightly brush with butter.
06 - Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles appear and edges set, about 2 minutes. Flip and cook another 1 to 2 minutes until golden brown.
07 - Serve warm with desired toppings such as maple syrup, fresh berries, or powdered sugar.
