This is a very fluffy pancake because beaten egg whites are folded into the batter. Ricotta cheese, buttermilk, lemon juice and lemon zest contribute rich flavors to the batter. Serve with maple syrup, fruit or fruit sauces.
Combine the ricotta, egg yolks, buttermilk, lemon juice and zest in a large bowl.
Sift the dry ingredients: flour, sugar, baking powder and a pinch of salt. Add to the ricotta mixture and stir until fully combined.
In a separate bowl whisk egg whites until stiff peaks form.
Gently fold egg whites into the batter.
Heat a large non-stick skillet or griddle over medium heat and add a little butter. Use a 6-ounce ladle or measuring cup to pour batter into the pan. Cook the pancakes on one side until they are set. When small bubbles appear on the uncooked side, flip the pancakes and cook until golden on both sides, about 6 minutes.
Serve with butter and maple syrup and/or fruit or fruit sauce.