Lemon Ricotta Pancakes

In a small bowl, combine 1 tablespoon granulated sugar and lemon zest, using your fingers to rub them together until mixture is fragrant, about 30 seconds; set aside.

In a large bowl, whisk ricotta, milk, egg yolks, vanilla, and lemon sugar to combine; set aside. Using fine-mesh sieve, sift in flour, baking powder, and salt to ricotta mixture. Whisk until just combined.

In the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites on medium speed until they begin to foam, about 1 minute. With mixer running at medium speed, slowly add remaining 2 tablespoons (30 g) sugar. Continue to whisk until meringue is glossy and reaches medium-stiff peaks, about 5 minutes. Using a flexible spatula, gently fold meringue into pancake batter. (Alternatively, egg whites can be whisked in a large bowl using a traditional whisk or an electric hand mixer.)

Place a wire rack inside a 13- by 18-inch rimmed baking sheet; set aside.

Heat a large electric nonstick griddle to medium heat (350°F/175°C) or large nonstick, cast iron, or carbon steel skillet or stovetop griddle over medium heat. Melt 1/2 tablespoon butter, and, using a 1/3 cup scoop or measuring cup, scoop batter onto griddle or skillet to form 3-inch pancakes spaced 1/2 to 1 inch apart, working in batches if necessary. Cook until bubbles begin to appear on top of batter and bottoms are golden brown, 2 to 3 minutes. Carefully flip pancakes and cook until bottoms are lightly golden and pancakes are cooked through, 2 to 4 minutes. Transfer to prepared wire rack. Repeat with remaining batter. Serve warm with fresh fruit, compote, and/or maple syrup.