1/4 cup fresh lemon juice (can use Meyer Lemon for a variation)
2 teaspoon lemon zest (can use Meyer Lemon for a variation)
Lemon curd or maple syrup for serving
Powdered sugar for decoration (optional)
Preheat griddle to 400 degrees.
In a large bowl add the flour, caster sugar, baking soda, baking powder, and sea salt; whisk well to combine.
In a separate bowl add the egg yolks and lightly beat them with a whisk. Add in the milk, ricotta, and vanilla and beat until well combined. Stir this wet mixture into the dry ingredients, stirring just until everything is combined. Quickly fold in the lemon juice and zest, stirring until evenly combined.
In another bowl, beat the egg whites until stiff. Gently fold egg whites into batter, being careful not to over mix.
Lightly butter griddle for each batch.
Pour batter by 1/3 cupfuls onto a buttered griddle, adding only a few at a time so that they do not touch each other. Cook for about 3 minutes before flipping them over, or until small bubbles form on top. Cook on the second side until golden brown, about 1-2 minutes. Repeat with all pancake batter.
Serve pancakes warm, with lemon curd or maple syrup.
A light dusting of powdered sugar for decor is optional.