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Chop the garlic cloves. Separate the eggs. Remove and retain the leaves from the fresh mint. Cook and cool the peas.
To make the pancakes, put the ricotta, milk, flour, baking powder and egg yolks in a large bowl; season. Whisk with an electric beater until smooth.
Wash the beaters, then, in a separate bowl, whisk the egg whites until stiff. Roughly chop half the mint and stir into the ricotta mixture, along with half the peas and the lemon zest.
Fold in the egg whites.
Cook the pancakes in batches of 4. Heat a quarter of the oil in a large frying pan. Drop in 4 spoonfuls of batter and cook for 2-3 minutes each side, or until golden. Transfer the pancakes to a plate and keep warm.
Repeat, adding more oil to the pan when necessary, so you have 12 pancakes total.
Heat the remaining oil in a small pan, add the garlic and remaining peas, and cook gently for 1 minute; set aside.
Put the pancakes in stacks on serving plates.
Scatter over the remaining mint leaves. Serve with the pea and garlic mixture.