Lemon Ricotta Fluffy

Using a clean bowl and whisk, beat the egg whites until they form soft peaks. This brings in air, making the texture fluffier.

In a big mixing bowl, combine the ricotta cheese, yolks, lemon zest, juice, vanilla extract, and milk. Whisk until everything's smooth and mixed well.

Get your non-stick skillet or griddle hot over medium heat. Lightly grease it with butter or oil. Pour about 60 millilitres of batter for each pancake. Cook until you see bubbles on top and the edges look set, taking around 2–3 minutes. Flip them over and cook for another 1–2 minutes or until they’re golden and done.

Gently fold the whipped egg whites into the batter you prepared, being careful to keep as much volume as you can for a light result.

In a different bowl, sift together the flour, sugar, baking powder, baking soda, and salt to mix up the leavening agents evenly.

With a spatula, carefully mix the sifted dry ingredients into the ricotta mixture. Mix just until it's all combined. A few lumps are totally fine to keep that light texture.