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"In a separate bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed for about 3 minutes until they form medium-firm peaks. Scoop about one-third of the whites into the egg mixture, and using a rubber spatula, fold them in until blended. Add the remaining whites and gently fold them in until just blended. Don't stir, or the batter will deflate and leave you with flat, rubbery pancakes. "
<https://www.seriouseats.com/recipes/2012/09/baking-out-loud-lemon-ricotta-pancakes-recipe.html?ref=excerpt_readmore>