Lemon Ricotta Pancakes

Instructions

1. Prepare the dry ingredients
   In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
2. Mix the wet ingredients
   In a separate medium bowl, whisk together the ricotta cheese, buttermilk, egg yolks, melted butter, lemon juice, lemon zest, and vanilla extract until smooth and well incorporated.
3. Beat the egg whites
   In another clean bowl, beat the egg whites with an electric mixer until stiff peaks form, about 2-3 minutes. This will help make the pancakes light and fluffy.
4. Combine the mixtures
   Pour the wet ricotta mixture into the dry ingredients and stir gently until just combined. Do not overmix; some small lumps are fine. Gently fold in the beaten egg whites with a rubber spatula until just incorporated, maintaining as much air as possible.
5. Cook the pancakes
   Heat a large non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray. For each pancake, pour about ¼ cup of batter onto the hot surface. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown and cooked through.
6. Keep pancakes warm
   Transfer cooked pancakes to a baking sheet and keep warm in a 200°F (95°C) oven while cooking the remaining batter.
7. Serve and garnish
   Stack pancakes on serving plates, dust with powdered sugar if desired, top with fresh berries, and serve with maple syrup or honey.