Ingredients

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 1/4 cup granulated sugar
• Finely grated zest of 2 medium lemons (about 4 teaspoons)
• 2 large egg yolks
• 3/4 cup whole-milk ricotta cheese
• 1/2 cup buttermilk
• 2 teaspoons vanilla extract
• 2 large egg whites
• 2 tablespoons unsalted butter, divided
• Serving options: butter, maple syrup, Blueberry Compote (recipe below)

1. Whisk 1 cup all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon kosher salt together in a medium bowl.
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3. Whisk 1/4 cup granulated sugar and the finely grated zest of 2 medium lemons together in a large bowl. Whisk in 2 large egg yolks until combined. Whisk in 3/4 cup whole-milk ricotta cheese, 1/2 cup buttermilk, and 2 teaspoons vanilla extract until smooth.
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5. Fold in the flour mixture with a flexible spatula until just combined; do not overmix.
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7. Whisk 2 large egg whites in the now-empty flour bowl until soft peaks form, about 3 minutes. Add to the batter and fold together until combined.
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9. Melt 1 tablespoon of the unsalted butter in a large nonstick frying pan or cast iron skillet over medium-low heat. Drop heaping 1/4-cup portions of the batter into the pan, about 4 in a 12-inch pan. Cook until the outer edges are crispy and the tops are bubbling, 2 to 3 minutes. Flip and cook until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, about 2 minutes more. Reduce the heat as needed if the pancakes are browning too quickly.
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11. Transfer to a plate, or place on a baking sheet and keep warm in a 200ºF oven. Add the remaining 1 tablespoon unsalted butter to the pan. When melted, repeat cooking the remaining batter. Serve warm with more butter, maple syrup, or blueberry compote.