Lemon-Ricotta Hotcakes

Place egg whites in the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until stiff peaks form. Reduce speed to low; slowly add egg yolks, followed by melted butter. Stop the mixer to add ricotta, sugar, lemon zest, lemon juice and salt. Beat on medium speed for 1 minute. Reduce speed to low and gradually add flour. Stop the mixer to scrape bowl, then beat 1 minute more. For best results, refrigerate at least 1 hour or up to 3 days.

Melt butter in a large skillet or griddle over medium-low. Ladle batter onto hot skillet in 1/4-cup portions, spacing 2 inches apart. Cook until bubbles appear and bottoms are golden brown, about 2 minutes. Flip hotcakes and cook 1 minute more. Remove from skillet; repeat. Serve with fresh fruit, powdered sugar and maple syrup.