Servings: Makes about twelve 3- to 4-inch pancakes.
 

4 large Granny Smith apples, peeled, cored, and sliced
2 tablespoons (30 grams) unsalted butter
3 tablespoons (40 grams) sugar
1/2 teaspoon ground cinnamon
fresh lemon juice to taste

4 large eggs, separated
1 1/3 cups (340 grams) ricotta
1 1/2 tablespoons (20 grams) sugar
1 1/2 tablespoons freshly grated lemon zest
1/2 cup (65 grams) all-purpose flour
Melted butter for brushing the griddle

Saute apples in butter for 5 min, add sugar and cinnamon, cook 5-10 min more, add lemon juice.
 

In a bowl whisk together the egg yolks, the ricotta, the sugar, and the zest, add the flour, and stir the mixture until it is just combined.

Beat egg whites to stiff peaks, whisk 1/4 of them into the ricotta mixture, fold in the rest gently.

Cook pancakes on medium heat. Serve with apples and whatever else you want: greek yogurt was good, maple syrup is probably fine

 

Source: https://www.epicurious.com/recipes/food/views/lemon-ricotta-pancakes-with-sauteed-apples-12793 via https://smittenkitchen.com/2007/11/lemon-ricotta-pancakes-with-sauteed-apples/