# What You Need:
→ Wet Ingredients
01 - 1 cup whole milk ricotta cheese
02 - 3/4 cup whole milk
03 - 3 large eggs, separated
04 - 1 teaspoon vanilla extract
05 - 2 tablespoons unsalted butter, melted and cooled
→ Dry Ingredients
06 - 1 cup all-purpose flour
07 - 2 tablespoons granulated sugar
08 - 1 1/2 teaspoons baking powder
09 - 1/4 teaspoon fine sea salt
→ For Cooking & Serving
10 - Additional butter or oil for greasing the pan
11 - Maple syrup, fresh berries, or powdered sugar for garnish
# Steps:
01 - In a large bowl, whisk together ricotta, whole milk, egg yolks, vanilla extract, and melted butter until smooth.
02 - In a separate bowl, whisk all-purpose flour, sugar, baking powder, and sea salt until evenly combined.
03 - Add the dry mixture to the wet ingredients and stir gently until just combined; maintain some lumps for a tender texture.
04 - Using an electric mixer or whisk, beat egg whites in a clean bowl until soft peaks form.
05 - Carefully fold the whipped egg whites into the batter with a spatula, preserving as much air as possible.
06 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
07 - Pour 1/4 cup of batter per pancake onto the pan. Cook for 2 to 3 minutes until bubbles form and edges set. Flip and cook an additional 1 to 2 minutes until golden and cooked through.
08 - Serve warm topped with maple syrup, fresh berries, or a dusting of powdered sugar.
