1-First, in a small bowl, whisk the 2 egg yolks with the ricotta and whole milk until the mixture is thick and creamy. This step builds a rich base that adds moisture to your pancakes.

2-Next, beat the egg whites until foamy, add 1 tsp of the lemon juice, then continue whipping to stiff peaks, which takes about 5 minutes and creates that essential fluffiness.

3-In a large bowl, sift together the flour, baking powder, and salt to ensure even distribution.

4-Add half of the ricotta-milk mixture to the dry ingredients and stir gently with a flexible spatula; repeat with the remaining mixture, then fold in the lemon zest and the remaining lemon juice. Don’t over-mix; a few lumps are fine to keep the texture light.

5-Stir in 2 Tbsp of the beaten egg whites to loosen the batter, then carefully fold in the rest, preserving as much air as possible for maximum fluffiness.

6-Heat a griddle, crepe pan, or non-stick skillet over medium-high heat and coat with a thin layer of butter. Drop tablespoon-sized dollops of batter onto the pan and cook 1 2 minutes until bubbles appear, then flip and cook another minute until golden.

7-Transfer finished pancakes to a low-heat oven (about 90°C/200°F) to stay warm while you finish the batch.