Make the Candied Lemon Slices
In a saucepan, combine the water and sugar.
Bring to a boil over high heat, stirring until the sugar dissolves.
Reduce the heat to medium-low and add the lemon slices.
Simmer for 10–15 minutes until the lemon slices become translucent.
Remove from the heat and allow the lemons to cool in the syrup.
Reserve both the candied lemons and syrup for serving.
Prepare the Pancake Batter
In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
In a large bowl, whisk together the ricotta cheese, milk, egg yolks, vanilla extract, lemon zest, lemon juice, and poppy seeds.
Add the dry ingredients to the ricotta mixture and whisk just until combined.
Whip the Egg Whites
In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form.
Gently fold the whipped egg whites into the pancake batter, being careful not to deflate them.
Cook the Pancakes
Heat a griddle or large skillet over medium-high heat and lightly coat with butter.
Pour about ⅓ cup of batter onto the hot griddle for each pancake.
Cook for approximately 4 minutes, or until bubbles form on the surface and the underside is golden brown.
Flip and cook for an additional 4 minutes, or until cooked through.
Reduce heat if the pancakes brown too quickly.
Serve
Top each serving with a pat of butter.
Add candied lemon slices.
Drizzle with the reserved lemon syrup and maple syrup.
Finish with a light dusting of powdered sugar.
Serve immediately and enjoy.