#1. In a medium bowl mix the flour, sugar, baking powder, baking soda, salt, and lemon zest until evenly combined. #2. In a separate bowl combine lemon juice, egg yolks, milk, ricotta cheese and melted butter until homogeneous. #3. Add the bowl of wet ingredients into the dry mixture and whisk until evenly distributed. (It is important not to overmix the batter. Otherwise you’ll have tough pancakes). The batter might look thick at this point. But do not worry. #4. Preheat a non-stick pan on medium-low flame. #5. In another clean bowl, using a whisk or an electric hand mixer, beat the egg whites at medium high speed until stiff peaks form. It should look airy and glossy. And if you turn the bowl upside down, it will not fall (this is the moment when you can proudly show-off). Fold in the egg whites into the batter in thirds. Do it gently until there are no more traces of the egg whites. The batter should be looser now and it will be airier. #6. Add a small amount of oil in the pan and spread it with a napkin to remove any excess oil. Then, put ¼ of a cup of batter on the pan and cook until pancake is full of little holes. Flip the pancake over and cook until bottom is golden brown. Repeat this step until you finish all the batter, greasing the pan in between as needed. #7. Serve with a dot of butter and maple syrup.