Lemon Ricotta Pancakes

When I first developed this recipe years ago, the idea of using ricotta in pancakes was fairly novel, and people went crazy for them. Since then, I’ve tweaked the now-common combination of lemon and ricotta by adding thyme, which gives them a savory dimension that deepens the overall flavor. But what really brings these pancakes over the top is their texture—I whip the egg whites to give them a decadent soufflé-like mouthfeel that makes for an unforgettable breakfast.