Preheat skillet or griddle over medium-low heat. In a medium bowl, combine flour, baking powder, and sea salt. In a separate bowl, lightly beat egg yolks and then add ricotta, sugar, juice, and zest. In yet another bowl, beat egg whites to soft peaks. Fold cheese mixture into the flour mixture, stirring just until combined. Next, gently fold in egg whites, making sure they are evenly dispersed in the batter.

Heat oven to 200 degrees with an oven-proof platter inside. Add a pat of butter to the skillet or griddle, and gently pour 1/3 cup of batter for each cake. Cook cakes 3 - 4 minutes on each side, until edges are a deep golden brown. Place cooked cakes in oven until you are ready to serve.

Serve pancakes dusted with confectioners sugar or warm maple syrup, and a Meyer lemon wedge.