In a small saucepan, whisk together the strawberry preserves and the maple syrup. Bring to a simmer over medium heat. Lower heat and keep warm until serving.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a medium bowl or large measuring cup, whisk together the egg yolks, ricotta cheese, half-and-half, and lemon zest and juice. Add to the dry ingredients, stirring just until combined.

In a third bowl, beat the egg whites with an electric mixer on medium speed until foamy. Increase the speed to high and beat until they hold stiff peaks. Gently fold into the batter 1/3 at a time until combined.

Heat a griddle or large skillet over medium-high heat. Butter the hot griddle, then wipe off excess butter with a paper towel - you want just enough to very lightly flavor the pancakes and prevent them from sticking, not so much as to fry them. Ladle pancake batter onto the prepared griddle about 1/4 to 1/3 cup at a time. Cook on the first side until bubbles form and start to pop, 2-3 minutes. Flip and cook until golden on both sides, another 2 (or so) minutes.

Serve warm with the warm strawberry maple syrup.