Ricotta Pancakes

Instructions

1. Prepare the batter base
   In a large bowl, whisk together the flour, baking powder, sugar, and salt. In another bowl, mix the ricotta, milk, egg yolks, vanilla extract, and lemon zest until smooth. Gently fold the wet ingredients into the dry ingredients until just combined.
2. Whip the egg whites
   In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form, about 3-4 minutes. This will help create exceptionally fluffy pancakes.
3. Complete the batter
   Using a rubber spatula, gently fold the whipped egg whites into the batter in three additions. Be careful not to overmix as this will deflate the egg whites and result in less fluffy pancakes.
4. Cook the pancakes
   Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter to coat the surface. Using a 1/4 cup measure, pour batter onto the hot surface. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
5. Flip and finish cooking
   Gently flip the pancakes and cook for an additional 2 minutes until golden brown on both sides and cooked through. Transfer to a warm plate and cover loosely with foil while cooking the remaining pancakes.
6. Serve
   Serve the pancakes immediately, stacked on warm plates. Top with fresh berries and a drizzle of maple syrup. For an extra special touch, add a dollop of whipped cream or a dusting of powdered sugar.