Lemon Ricotta Pancakes

In a medium bowl, whisk together flour, baking soda and salt.

In a separate bowl, mix together ricotta, the 2 egg yolks, milk, lemon zest and juice, and vanilla. Whisk till combined, then stir in the melted and cooled butter. Add to the flour mixture stir just until blended.

Using a hand or stand up mixer, fit it with whisk if available, and whip the 4 egg whites and cream of tartar on medium speed till foamy, about 1 minute. Increase speed to medium high and whip whites till there are billowy mounds, about 1 minute. Gradually add the sugar and whip till glossy peaks form, 1 - 2 minutes.

Transfer 1/3 of whipped eggs to batter and gently whisk till mixture is lightened. Using a rubber spatula, gently fold remaining egg whites into batter.

Heat oil in a non-stick skillet or griddle over medium heat. Pour or ladle about 1/4 C. of batter onto the griddle, leaving about 2 inches between each pancake. Using the back of the ladle or a spoon, gently spread each portion into a 4-inch round. Cook until edges are set and the first side is a deep golden brown, about 2 minutes. Flip and heat another 2 minutes and serve immediately.

Top with berries or choice.