Instructions: Whisk egg yolks, ricotta, sugar, butter and zest together in a bowl. Stir in flour until just combined. In a separate bowl beat egg whites until they hold stiff peaks. Carefully fold whites into the ricotta mixture.

Heat a heavy griddle or skillet and brush lightly with oil. Drop the batter onto griddle in 1/4-cup batches and cook until lightly golden (about 2 minutes). Turn and cook the other side. Keep warm while cooking the rest of the pancakes. Serve immediately with Sauteed Apples and warm maple syrup.

This recipe yields about 12 four-inch pancakes.

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