Separate the eggs yolks and egg whites.

Beat the egg whites with an electric mixer, until soft peaks form.

In a big bowl, lightly beat together the ricotta, milk, yolks, milk, sugar, lemon juice, zest.

In a small bowl, whisk together the flour, baking powder, salt. Add them to the ricotta mixture until just combined.

Gently fold in the egg whites until they are just incorporated. Let batter rest for 10 minutes.

Heat the oil in a skillet over medium heat. Pour 1,5 tbsp of batter for one pancake. Cook for 2-3 minutes., then flip, and cook on the other side for 1-2 minutes.