1. In clean dry medium bowl, using clean dry beaters, whip egg whites until they hold firm peaks, and set aside. 2. In another medium bowl, beat ricotta, butter, yolks and vanilla until well-blended, and set aside. 3. In small bowl, whisk together flour, sugar, zest and salt. Using rubber spatula, stir dry ingredients into ricotta mixture. Spoon small amount of egg whites into batter and mix with spatula. Gently fold in remainder of whites. 4. If necessary, lightly butter, oil, or spray griddle. If using electric griddle, set to 350F. Preheat oven to 200F if you want to keep pancakes warm. 5. Spoon 3 tbsp of batter onto griddle for each pancake. When undersides of pancakes are golden and tops show a bubble or two, carefully flip. The first sides of pancakes need to cook and set a little longer than other recipes or they will be hard to flip. Cook until other sides are brown. Serve or keep warm. "Feathery light, eggy and lemony, reminiscent of a souffle. Dust with icing sugar and garnish with fruit." Contributor: Toronto Sun, Feb 18/98 (Pancakes, From Morning to Midnight) Posted to RecipeLu 3/19/98 by Cathleen Posted to recipelu-digest by Badams on Mar 21, 1998