| 1. |
In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth. |
| 2. |
Sift together the flour, baking powder, 1/8 teaspoon of the salt over the ricotta mixture and stir with a wooden spoon, just until combined. |
| 3. |
In another bowl, whisk the egg whites until frothy. |
| 4. |
Add the remaining 1/8 teaspoon of salt and continue beating until soft peaks form. |
| 5. |
Slowly add the egg whites into the ricotta mixture. |
| 6. |
Let batter sit 15 minutes to let the baking powder do its magic. |
| 7. |
Preheat a griddle over medium heat. Ladle 1/3 cup batter onto the griddle for each pancake. Flip and cook for 1 more minute. |
| 8. |
Serve with fresh fruit or blueberry sauce. |
