Lemon Ricotta Pancakes

1. In a large bowl combine sugar, egg yolks, vanilla, ricotta, milk and melted butter. Whisk gently until mixed. In a separate smaller bowl combine flour, salt, baking soda and baking powder.
2. In a stand mixer or using a hand mixer, whisk your egg whites until soft peaks form and set aside.
3. Sift your dry ingredients into your wet ingredients and gently fold them in until just combined. There will be some lumps. Then add in your lemon juice and zest.
4. Fold in 2 tbsps of your egg whites so that the mixture loosens a bit. Then add the remaining egg whites and gently fold to mix.
5. Heat your pan over medium heat (or 350 degrees if using a griddle) and coat with butter. Scoop using a 1/4 cup scoop. Cook about 4 minutes per side.
6. While you cook remaining pancakes keep the done ones warm in a 200 degree oven.
7. Serve topped with syrup, ricotta, blueberries and/or some lemon zest.