Lemon & Ricotta Pancakes

5 eggs, separated
225g (1 cup) plain/all-purpose flour, sifted
13g (21/2tsp) baking powder
110g (1/2 cup) sugar
pinch of salt
zest of one lemon or orange
235ml (1cup) milk
300g (11/2 cups) ricotta cheese (I use low fat)
olive oil or butter
To serve : maple syrup; yogurt and mixed berries or your choice of fruits

Mix the egg yolks in a small bowl.
Mix the dry ingredients in a large bowl and combine with egg yolks, lemon or orange zest, milk and ricotta cheese.
Beat the egg whites until stiff and gently fold into the batter.
Lightly oil the pan and pour about a ¼ cup of batter onto the heated pan.
Cook until bubbles form.
Flip the pancake and cook the other side until golden.
Serve with warm maple syrup and yogurt and fruit