Lemon Ricotta Whipped Pancakes (ATK)

Whisk flour, baking soda, and salt together in medium bowl and make a well in the center.

Add ricotta, egg yolks, milk, lemon zest and juice, and vanilla and whisk until just combined.

Gently stir in butter.

Using stand mixer fitted with a whisk (or a hand mixer), whip egg whites on medium-low speed until 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 to 2 minutes.

Transfer one-third of whipped egg whites to batter and whisk gently until mixture is lightened.

Using a rubber spatula, gently fold remaining egg whites into batter.

Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, wipe out oil, leaving a this film on bottom and sides of pan.

Using 1/4-cup measure portion batter into pan in 3 places. Spread each portion into a 4-inch round.

Cook until edges are set and first side is deep golden brown, 2-3 minutes. Flip and repeat until second side is golden brown.