To make the candied lemon sliced, in a sauce pan bring the water and sugar to a boil over high heat. When the sugar has dissolved, reduce the heat to medium-low and add the lemon slices. Simmer for about 10 to 15 mins. Remove the pan from the heat and let the lemon slices cool until ready to serve.
For the lemon ricotta batter, in a medium mixing bowl, whisk together flour, baking powder, sugar, and salt. Then using a large mixing bowl, whisk together ricotta, milk, egg yolks, vanilla, zest and juice of 1 large lemon, and poppy seeds. Add the flour mixture into the ricotta mixture and whisk just enough to incorporate all the ingredients.
In a separate bowl, using an electric beater, beat the egg whites until stiff peaks form. Then gently fold in the egg whites into the lemon ricotta batter.
Heat a griddle to medium-high and coat with butter. Using a 1/3 cup ladle, pour the pancake batter onto the griddle. Cook for about 4 mins until bubbles form and the bottom is nicely browned. Flip and cook for another 4 mins. Note: If you notice the pancakes browning too much, turn the heat down.
Serve with a pat of butter, candied lemon slices, a drizzle of the lemon syrup, maple syrup, and a dusting of powdered sugar.
Enjoy!
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