Servings: PREP TIME 15 minutes COOK TIME 15 minutes MAKES 25 to 30 small pancakes, or 12 to 14 larger ones

2 large eggs, separated 2 large eggs, separated
3/4 cup whole-milk ricotta ¾ cup whole-milk ricotta
1/3 cup whole milk ⅓ cup whole milk
2 tablespoons freshly squeezed lemon juice 2 tablespoons freshly squeezed lemon juice
2/3 cup all-purpose flour ⅔ cup all-purpose flour
1 teaspoon baking powder 1 teaspoon baking powder
1/2 teaspoon kosher salt ½ teaspoon kosher salt
1 tablespoon finely grated lemon zest 1 tablespoon finely grated lemon zest
2 tablespoons unsalted butter, plus more for the griddle 2 tablespoons unsalted butter, plus more for the griddle

In a small bowl, combine the egg yolks, ricotta, and whole milk until thick and creamy.
In the bowl of a stand mixer with the whisk attachment, or in a medium-size mixing bowl with electric hand mixer, whisk the egg whites until foamy. Add one teaspoon of the lemon juice and continue to whip until you reach stiff peaks, about 5 minutes.
In a large mixing bowl, sift the flour, baking powder, and salt and mix until combined. Add half the ricotta-milk mixture to the flour and stir just to combine with a flexible spatula. Repeat with the second half of the ricotta mixture, also adding the lemon zest and remaining juice at this time. Be careful not to over-mix at this stage; some lumps in the batter are fine.
To this batter, add 2 tablespoons of the beaten egg whites combine to loosen the batter and incorporate the egg whites. Then, carefully fold in the remaining egg whites, taking care not to lose too much air.
Heat a griddle, crêpe pan, or nonstick skillet to medium-high and smear with butter to coat. Once the pan is hot, drop tablespoon-size dollops of batter onto the pan. Cook for 1 to 2 minutes until bubbles start to rise to the surface of the pancakes. Flip the pancakes over and cook on the other side for another minute or so. Keep the cooked pancakes warm in a low-heat oven until you have used up the batter.