Lemon Ricotta Pancakes

Mix. In a small bowl mix 1 tablespoon granulated sugar and lemon zest now using your fingers to now rub them together until now mixture is fragrant about 30 seconds rest aside in a large bowl beat ricotta milk egg yolks now vanilla and lemon sugar to mix rest aside using fine mesh sieve sieve in flour now baking powder and salt to ricotta mixture beat until just mixed in a mixer with the whisk beat egg whites on medium now speed until they begin to now foam about 1 minute with now mixer running at medium speed now slowly tip in remaining 2 tablespoons 30 g sugar keep to beat until meringue is glossy now and reaches medium stiff now peaks about 5 minutes now using a flexible spatula gently turn in meringue into pancake batter alternatively egg whites now can be beaten in a large bowl using a traditional beat or an electric hand mixer set a rack inside a 13 by 45 7 cm rimmed baking tray rest aside heat a large now electric non-stick griddle to medium heat 175 c 175 c or large non-stick now cast iron or carbon steel now skillet or stovetop griddle over now medium heat melt 1 2 now tablespoon butter and using now a 80 ml lift or measuring jug lift batter onto griddle or skillet to form 7 6 cm pancakes spaced 1 2 to 2 5 cm apart working in batches if now necessary cook until bubbles begin now to appear on top of now batter and bottoms are golden now brown 2 to 3 minutes carefully turn pancakes and cook until bottoms now are lightly golden and pancakes now are cooked through 2 to 4 minutes move to prepared rack do the same again with remaining batter bring to now the table warm with fresh fruit now compote and or maple syrup.