The Bojon Gourmet

1 In a large bowl, whisk together the ricotta, egg yolks, lemon zest, vanilla, salt and sugar. Stir in the melted butter and flour until just combined.
2 In another large bowl with a clean whisk, beat the eggs whites until they hold firm peaks. Stir 1/4 of the whipped whites into the ricotta mixture, then fold in the rest of the whites.
3 Melt a pat of butter on a griddle or in a large skillet over medium heat, and when the pan is hot, drop blobs of batter (I use a very heaping soup spoon), about 1/4 cup onto the pan. Cook until they look slightly dry around the top edges, and are golden brown on the bottom, 1 - 2 minutes, then flip and cook on the second side, another couple of minutes. Place the pancakes on a platter in a 200ºF oven to keep them warm while you cook the rest of the pancakes, adding a small pat of butter to coat the bottom of the pan between batches.
4 Serve the pancakes with fresh berries (or other seasonal fruit - see headnotand maple syrup.
5 Extra pancakes reheat beautifully after being refrigerated; toast them in a pan or in a warm oven until heated through.