Lemon-Poppy Seed Ricotta Pancakes

I was at my sisters yesterday and caught just a few minutes of the Martha Stewart Show. They were making these pancakes. I thought that they sounded good so I made them this morning for breakfast. They were really good! 3 out of 4 of my kids liked them - I thought this was pretty good; how often can you please them all. However, none of them likes the syrup. I think next time I will leave out the lemon juice. I really enjoyed it all!

INGREDIENTS: (Makes 8)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1 tablespoon plus 1 1/2 teaspoons sugar
Pinch of coarse salt
1 cup fresh ricotta cheese, plus more for serving
3/4 cup milk
3 large eggs, yolks and whites separated
1/2 teaspoon pure vanilla extract
Zest of 1 lemon
1 teaspoon poppy seeds
Unsalted butter, softened, for cooking
Honey Syrup, for serving
INSTRUCTIONS:
In a medium bowl, whisk together flour, baking powder, sugar, and salt. In a large bowl, mix together ricotta, milk, egg yolks, and vanilla. Add the flour mixture to the cheese mixture and mix until batter is just combined. Stir in lemon zest and poppy seeds.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff. Gently fold egg whites into batter.
Heat a griddle or large nonstick skillet over medium-high heat; brush surface with butter. Working in batches, ladle 1/3 cup batter for each pancake on griddle, leaving space as they will spread. Cook until golden and top begins to bubble, 3 to 4 minutes. Gently turn and continue cooking until bottoms are light brown, 3 to 4 minutes more. Serve immediately with ricotta and honey syrup.

Honey Syrup
Makes about 1/2 cup
INGREDIENTS:
1/2 cup honey
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon coarse salt
INSTRUCTIONS:
Heat honey in a small saucepan until warmed through. Stir in lemon juice and salt. Remove from heat and serve immediately over pancakes.