Delicate, airy pancakes enriched with ricotta for a creamy, fluffy texture perfect for breakfast or brunch.
# What You'll 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 unsalted butter, melted (plus additional for cooking)
# How-To Steps:
01 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly blended.
02 - In a separate bowl, combine ricotta, milk, egg yolks, vanilla extract, lemon zest if using, and melted butter. Stir until smooth.
03 - Gently fold the ricotta mixture into the dry ingredients until just combined; a few lumps are acceptable to maintain tenderness.
04 - Using a clean bowl, whisk egg whites until soft peaks form, then carefully fold into the batter to preserve airiness and ensure fluffiness.
05 - Heat a nonstick skillet or griddle over medium heat and lightly brush with butter to prevent sticking.
06 - Pour ¼ cup batter for each pancake onto the skillet. Cook 2 minutes until bubbles form and edges set, then flip and cook 1–2 more minutes until golden.
07 - Serve immediately with preferred toppings such as maple syrup, fresh berries, or powdered sugar.
