Lemon Ricotta Pancakes

2/3 cup all purpose flour
1/2 teaspoon baking soda
1 cup whole milk Ricotta cheese
2 eggs plus two egg whites, separated
1/3 cup whole milk
1 teaspoon lemon zest
4 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract
2 tablespoons butter, melted
1/4 cup sugar
1-2 teaspoons vegetable oil

Whisk flour, baking soda, and salt in medium bowl. Make well in center. Add ricotta, 2 egg yolks, milk, lemon zest and juice and vanilla. Whisk until just combined.

Whip egg whites in a stand mixer, on medium-low until foamy, about 1 minute. Increase speed to medium-high and whip until soft peaks form. Continue to beat gradually adding sugar until glossy & firm, about 2-3 minutes more. Transfer 1/3 of egg whites to batter and combine. Fold in the rest of the egg whites gently.

Heat 1 teaspoon of vegetable oil in a 12" non-stick skillet. Once shimmer, wipe out oil with paper towel to leave a thin film in the pan. Use a 1/4 cup measure to portion batter 3 separate cakes onto hot skillet. Smooth to a 4" round and cook until golden brown and sides start to set, 2-3 min. Flip gently and cook another 2-3 min. Repeat with remaining batter and repeat oil wipe if necessary.

Top with honey, powdered sugar, or fruit.