In a bowl, combine ricotta, egg yolks, sugar and lemon zest. In a separate bowl, combine flour, 1/2 teaspoon (2 mL) cinnamon, plus baking powder, baking soda and salt. Stir flour mixture into cheese mixture. Set aside.
Beat egg whites until soft peaks form. Stir about one fourth of egg whites into ricotta mixture, then fold in remaining whites.
Heat a skillet to medium. Add a little of the butter and melt. Pour 1/4 cup (60 mL) batter into pan for each pancake, and cook two minutes per side. Transfer cooked pancakes to 200°F oven to keep warm.
For cherry sauce, simmer cherries, lemon juice, maple syrup, remaining cinnamon, and 1/2 cup (125 mL) water in a saucepan for 10 minutes, then mash cherries. Stir in vanilla and the cornstarch mixture; simmer two minutes, until thickened. Serve pancakes topped with sauce.
Per pancake with 1/10th of cherry sauce: 162 calories, 7 g protein, 5 g fat (2 g saturated fat), 26 g carbohydrates, 2 g fibre, 96 mg cholesterol, 234 mg sodium.