Instructions: Whip egg whites at high speed until stiff peaks form, 3 to 4 minutes. Beat egg yolks in large bowl. Add flour, ricotta, lemon zest, melted butter, salt and sugar. Mix until batter is smooth. Fold in 1/4 egg whites to lighten batter, then fold in remaining whites. Do not over-mix.

Lightly coat griddle with nonstick cooking spray. Heat over medium-low heat. Ladle 1/2 cup batter onto griddle for each pancake. Cook pancakes until light brown, 4 minutes, then turn and cook 3 minutes more.

This recipe yields 24 pancakes.

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