On the one hand, we don’t really need to offer another pancake recipe; we’ve posted two (one for pumpkin pancakes, one for a classic griddle cake). But on the other hand, I’m always interested in trying new things, and I’m wanting to put lemons in everything since re-reading Laurie Colwin last week, and these lemon pancakes just sounded delicious. And they are. If you separate the eggs (beating the yolks with the milk and ricotta, then whisking in the dry ingredients, and then folding in the beaten egg whites), they will be especially light and fluffy. But if, like me, you find pancakes enough of an accomplishment in the morning, save yourself the trouble and just bask in the lemony goodness.