1) Stir together flour, sugar and salt. In a separate bowl, whisk together the zest, ricotta, lemon juice, egg yolks, half & half and butter. Mix the wet ingredients into the dry and stir until just combined.
2) Whip the egg whites to firm peaks and gently fold into batter
3) Heat griddle to medium heat. Cook pancakes about 2 minutes on each side.
4) Serve with a drizzle of maple syrup and chiffonade of basil