If you have any leftover pancakes (highly unlikely, but just in case), the pancakes can be frozen. Spread them on a baking sheet between layers of parchment paper and freeze until firm. Then stack them between parchment squares and place in a heavy plastic freezer bag. The pancakes will keep well for about 1 week.
1 Separate the eggs: Carefully separate the eggs, placing the yolks and the eggs in separate bowls.
2 Beat the egg whites: In a squeaky clean mixer bowl, beat the egg whites with a pinch of salt at high speed until very frothy. With the mixer still on high, slowly add 1 tablespoon of sugar. Continue beating until stiff peaks form, about 5 minutes. Set aside.
3 Mix the dry ingredients: In a bowl, whisk the flour, baking powder and 1/2 teaspoon of the salt until blended. Set aside.
4 Make the ricotta mixture: In a large bowl, whisk the egg yolks and the remaining 1/3 cup of sugar together. Add the ricotta, lemon zest, and lemon juice and whisk until smooth. Stir in the milk until blended.
5 Make the batter: Add the flour mixture to the egg yolk mixture and stir with a spatula just until combined. Fold in one-third of the beaten egg whites to lighten the batter. Add the remaining egg whites and gently fold until only a few streaks of white remain.
6 Cook the pancakes: Set a griddle, cast iron pan, or non-stick skillet over medium-low heat and brush with oil. When the pan is hot enough that a flick of water sizzles on contact, use a 1/2-cup measure to scoop the batter and drop onto the pan. With the back of a spoon, spread the batter of each pancake into a 4- to 5-inch round.
Keep the temperature of the pan at medium to medium-low. Cook each pancake for 2 to 3 minutes, or until bubbles form on top. Flip and cook for 1 to 2 minutes longer, until the pancakes are cooked through.
Serve each batch immediately or transfer the pancakes to a sheet pan in a warm oven to keep warm until ready to serve.
7 Serve: Serve warm with butter, maple syrup and fresh berries.