In a medium-sized bowl, add the egg yolks, ricotta, sugar, lemon zest, and lemon juice. Mix until just combined.
Add the flour and baking soda. Stir until just combined.
In a bowl with an electric mixer, beat the egg whites with a pinch of salt until they hold stiff peaks. Add roughly ¼ of the egg whites to the pancake mix, and stir to combine.
Fold in the remaining egg whites gently, but thoroughly.
Heat a griddle over low to medium-low high heat, until it is hot enough to make drops of water scatter over its surface and brush it with some of the melted clarified butter.
Working in batches, pour the batter onto the griddle by ¼ cup measures and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary.
Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200° F. oven.
Blueberry Compote (Optional)
Gently combine berries, ⅓ cup sugar, and lemon juice in a medium bowl.
Let macerate, tossing occasionally, until sugar dissolves and juices are released, about 15 minutes.