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Separate out 75g (⅓ cup) of ricotta and set to one side.
In a large mixing bowl, beat the remaining ricotta, the milk and egg yolks to form a smooth batter.
Gently mix in the dry ingredients (flour, baking powder, lemon zest and a pinch of salt).
In a separate, clean bowl, whisk the egg whites until soft, white and fluffy (around 2 minutes), then fold them into the batter.
Using a teaspoon, dollop little blobs of the reserved ricotta into the bowl and fold through 5 or 6 times, trying not to break the ricotta up.
Place a non-stick frying pan over a medium heat and brush with a little olive oil.
Dollop a large scoop of batter into the pan.
Cook for around 2 minutes on each side until golden and risen.
To serve, spoon over 1 tablespoon of chia berry compote and drizzle over some maple syrup or honey.