Lemon-Ricotta Pancakes

Ricotta and beaten egg whites give these pancakes a light, fluffy texture. A pan heated just hot enough to quickly evaporate a drop of water guarantees that the pancakes will brown properly and release easily. The butter used to coat the pan should be bubbling but not browned when the batter is ladled into the pan. Pass butter at the table for anyone who wants a little extra richness.
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