In a small saucepan over medium heat, combine 1 cup of water and ¾ cup of sugar, stirring until dissolved. Add the thinly sliced lemon and simmer for 10-15 minutes until soft and translucent. Remove from heat and let cool completely in the syrup.

In a large mixing bowl, combine 1 1/3 cups of all-purpose flour, 1 tablespoon of baking powder, 3 tablespoons of sugar, and a pinch of salt. Add 1 cup of fresh ricotta cheese, 1 cup of milk, 2 egg yolks, 1 teaspoon of vanilla, the zest and juice of 1 large lemon, and 1 teaspoon of poppy seeds. Mix until just combined and set aside.

In a separate bowl, whip the 2 egg whites until stiff peaks form. Fold the egg whites into the batter carefully to preserve their volume.

Preheat your griddle or non-stick skillet over medium heat. Grease lightly with unsalted butter. Pour about ¼ cup of batter for each pancake, cooking until bubbles form on the surface, about 3-4 minutes. Flip and cook for another 2-3 minutes until golden brown.

Stack pancakes on a serving plate, add a pat of unsalted butter, drizzle with lemon syrup and maple syrup, garnish with candied lemon slices, and dust with powdered sugar.