# 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 (whole milk or part-skim)
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 more for cooking
# How To Make It:
01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
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; a few lumps are acceptable.
04 - Beat egg whites until soft peaks form, then carefully fold them into the batter, preserving air for a light texture.
05 - Warm a nonstick skillet or griddle over medium heat and lightly brush with butter.
06 - Pour ¼ cup batter per pancake onto skillet. Cook until bubbles appear and edges are set, approximately 2 minutes. Flip and cook 1–2 minutes more until golden brown.
07 - Present immediately with preferred toppings such as maple syrup, fresh berries, or powdered sugar.
