Mix egg yolks, ricotta cheese, and butter in a large bowl. Set aside. Combine flour, sugar, salt and 2 tablespoons and lemon zest in a bowl. Slowlly add dry ingredients to the egg mixture and mix well. Set aside.
Beat eggs whites in in a bowl with an electric mixer until firm peaks form. Careffully fold egg whites into batter.
Lightly grease a griddle or non stick pan and place over medium heat for 1 minute. Ladle about 1/4 cup batter on griddle or pan for each cake. Cook cakes for several minutes on one side until golden. Flip cake and continue to cook until golden. Serve with a sprinkling of confrectioner sugar and remaining lemon zest and berries.
Makes about 12-5 inch pancakes