In a large mixing bowl, combine 1 cup of ricotta cheese, 2 large egg yolks, 1/2 cup of milk, 2 tablespoons of fresh lemon juice, and the zest of one lemon. Whisk until smooth.

In another bowl, sift together 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, 2 teaspoons of baking powder, and a pinch of salt. Mix evenly.

Gently fold the dry mixture into the ricotta mixture using a spatula. Be careful not to overmix; you want it to be slightly lumpy.

In a separate clean bowl, beat the egg whites until they form stiff peaks. Gently fold the beaten egg whites into the batter.

Preheat a nonstick skillet over medium heat. Add a thin layer of butter or oil to grease the surface.

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes until bubbles form, then flip and cook for another 2-3 minutes.

Stack your pancakes on a warm plate and serve immediately with maple syrup, lemon zest, or fresh berries.