lemon ricotta pancakes with sauteed apples

INGREDIENTS

• For the sauteed apples
• 4 large Granny Smith apples, peeled, cored, and sliced
• 2 tablespoons unsalted butter
• 3 tablespoons sugar
• 1/2 teaspoon cinnamon
• fresh lemon juice to taste
• For the pancakes
• 4 large eggs, separated
• 1 1/3 cups ricotta
• 1 1/2 tablespoons sugar
• 1 1/2 tablespoons freshly grated lemon zest
• 1/2 cup all-purpose flour
• Melted butter for brushing the griddle