Heat a pan or griddle over medium heat.
In a medium bowl, whisk together the egg yolks, ricotta, sugar, zest of the whole lemon, juice of half the lemon and salt. Stir in the flour.
Using a mixer, whip the egg whites until they hold medium peaks -- the mixture will stand up on the beaters or whisk but the tip will curl slightly over.
Take about 1/3 of the beaten whites and fold into the egg yolk-ricotta lemon mixture. Add the rest of the whites and gently fold them in with a spatula, scooping lightly from the bottom and folding it over until the batter is just mixed.
With the pan hot, add a bit of butter to coat the surface, letting it bubble up a bit. Using a 1/4-cup measuring cup, ladle the batter into the pan. Let the pancakes cook until they're cooked at the edges, 2 to 3 minutes. Flip. Let cook another minute or two.
Remove to a plate and keep warm.
Serve with strawberries spooned over top.
Hull and dice the strawberries. Add the sugar -- more for tarter strawberries, less when they're perfectly in season -- and stir together. Refrigerate until the pancakes are cooked.
- 12 to 16 pancakes