Ricotta adds moisture and a light tang and the lemon a zest to these pancakes. Try serving small ones with fruit or chocolate and a dollop of whipped cream for a playful dessert.
Heat a nonstick griddle to medium-high heat. Mix together the yolks with ricotta, sugar, lemon zest, a pinch of salt, and flour in a large bowl until thoroughly combined.
Beat egg whites in a separate bowl until stiff. Fold into the ricotta mixture.
Spread butter on the hot pancake griddle. Ladle 1/2 cup size pancakes onto griddle and cook for about 2 minutes per side. Keep warm in a 200 degree F oven before serving.