Lemon ricotta pancakes with candied lemon zest and whipped ricotta topping

Peel the lemons without pressing hard, to leave the pith; julienne into thin strips.

Muddle the zest into a little sugar with a spoon until it starts to form a syrup; rest about 30 minutes.

Heat the milk over medium to just below a light simmer, steaming and slightly foamy on top.

Juice the lemons straight in; it curdles at once.

Strain lightly through a fine mesh strainer or cheesecloth; it need not be dry.

Mix Greek yogurt, some ricotta, about two teaspoons of sugar, a little lemon syrup, strands of candied zest and a little cream cheese for the topping.

Separate the eggs, keeping all yolk out of the whites.

Whisk the whites with sugar to semi-stiff peaks.

Whisk a little sugar and the vanilla paste into the yolks until the sugar dissolves.

Add the flour, milk, melted butter, a little salt and the ricotta.

Re-whisk the meringue to soft peaks and fold it in gently without overmixing.

Cook about a cup of batter at a time in a pan on medium to high heat.

Plate with the candied lemon zest, ricotta and the whipped ricotta topping.