In a large mixing bowl, whisk together 1 cup of ricotta cheese, 2 egg yolks, 1 cup of whole milk, 1/2 cup of freshly squeezed orange juice, the zest of one orange, and a splash of vanilla extract until smooth and creamy.

In a separate bowl, sift together 1 cup of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 2 tablespoons of granulated sugar, and a pinch of kosher salt.

Gradually fold the dry ingredient mixture into the ricotta mixture using a spatula.

In a separate bowl, whip 1 egg white until frothy and soft peaks form, then fold into the batter.

Preheat a non-stick skillet over medium heat and add a tablespoon of butter.

Pour a generous 1/3 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes.

Carefully flip each pancake and cook for an additional 1-2 minutes.

In a saucepan, combine 1 cup of water and 1 cup of granulated sugar, bring it to a boil, then whisk in the cornstarch mixture.

Serve pancakes warm with creamy orange syrup on top.