In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest, juice and optional lemon oil until smooth. Mix together the flour, baking powder and 1/8 tsp. of the salt and sprinkle it over the ricotta mixture. Stir with a wooden spoon until just combined.
In another large bowl, beat the egg whites with a mixer, until frothy. Add the remaining 1/8 tsp. salt and continue beating until soft peaks form. Using a rubber spatula, fold one-third of the egg whites into the ricotta mixture, then gently fold in the remaining whites.
Preheat a griddle over medium heat. Spray the griddle with nonstick cooking spray, or peanut oil. (If you use butter, be careful, because it burns.) Ladle 1/3 cup batter onto the griddle for each pancake. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes. Flip the pancakes and cook for 1 minute more. Transfer to a warmed plate. Repeat with the remaining batter. Makes 12 to 14 pancakes.
I sprinkled the pancakes with powdered sugar, put blackberries and raspberries on top and drizzled with blackberry compote.
Place 1 1/2 cups of blackberries in a strainer and crush them. Discard the seeds and pulp. Place the juice in a small pan with 1 Tbsp. sugar (or more to taste) and 1/2 tsp. of lemon juice and 1 tsp. blackberry liqueur (optional). Stir about two minutes on medium heat, until sugar is dissolved. Reduce heat and simmer until slightly thickened. Remove from heat and serve over lemon ricotta pancakes.
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