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