Lemon Ricotta Pancake recipe

Gotten from my Cook's Illustrated:

Ingredients

• 2/3 cup (3 1/3 oz) AP flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 8 oz (1 cup) whole-milk ricotta cheese
• 2 large eggs, separated, plus 2 large whites
• 1/3 cup whole milk
• 1 tsp grated lemon zest (or 1 tsp lemon extract)
• 4 tsp lemon juice
• 1/2 tsp vanilla extract
• 2 tbsp butter, melted
• 1/4 cup (1 3/4 oz) sugar
• 1-2 tsp vegetable oil

Steps

1. whisk flour, baking soda, and salt together in a medium bowl and make a well in the center
2. add ricotta, egg yolks, milk, lemon zest, lemon juice, and vanilla and whisk until just combined
3. gently stir in melted butter
4. whip egg whites on medium-low speed until just foamy, about 1 minute
5. increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute.
6. gradually add sugar and whip until glossy, soft peaks form, 1-2 minutes
7. transfer 1/3 of whipped egg whites to batter and whisk gently until mixture is lightened
8. using rubber spatula, fold remaining egg whites into batter
9. heat 1 tbsp oil in skillet over medium heat until shimmering. wipe out oil, leaving thin film on bottom and sides of pan
10. Using 1/4 cup measure or ladle, portion batter into pan in 3 places. gently spread each portion into 4-inch round
11. cook until edges are set and first size is golden brown, 2-3 minutes
12. flip pancakes and continue to cook until second side is golden brown, 2-3 minutes
13. serve immediately, repeat with remaining batter, using remaining oil as needed.