# Components:
→ 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 fine salt
→ Wet Ingredients
06 - 1 cup whole-milk ricotta
07 - 2 large egg yolks
08 - 2 large egg whites (to be whipped)
09 - 3/4 cup milk
10 - 2 tablespoons unsalted butter, melted and cooled
11 - Zest of 2 lemons
12 - 2 tablespoons freshly squeezed lemon juice
13 - 1 teaspoon vanilla extract
→ For Cooking
14 - Unsalted butter or neutral oil, for greasing the pan
→ For Serving
15 - Fresh berries (optional)
16 - Maple syrup or honey (optional)
17 - Powdered sugar (optional)
# Method:
01 - Whisk together the flour, granulated sugar, baking powder, baking soda and salt in a medium bowl until evenly distributed.
02 - In a separate large bowl, beat the ricotta with the egg yolks, milk, melted butter, lemon zest, lemon juice and vanilla until smooth and homogenous.
03 - Gently fold the dry mixture into the ricotta mixture until just combined; avoid overmixing to preserve tenderness.
04 - Using a clean bowl and whisk or hand mixer, beat the egg whites until soft peaks form and they hold shape without being dry.
05 - Fold the whipped egg whites into the batter in two additions, using a rubber spatula and large, gentle motions to retain as much air as possible.
06 - Heat a large nonstick skillet or griddle over medium heat and lightly grease with butter or neutral oil so the surface is evenly coated.
07 - Ladle approximately 1/4 cup batter per pancake onto the hot surface; cook 2–3 minutes until bubbles appear and edges set, then flip and cook 1–2 minutes until golden and cooked through.
08 - Transfer finished pancakes to a warm plate and repeat with remaining batter, re-greasing the pan as needed to prevent sticking.
09 - Serve warm topped with fresh berries, a drizzle of maple syrup or honey and a light dusting of powdered sugar if desired.
