in a large bowl, whisk together the flour, baking powder, salt and sugar.
In a medium bowl, whisk together the milk, egg yolks, ricotta and lemon zest. Mix the wet ingredients into the dry ingredients.
In a small bowl, beat the egg whites until they form stiff peaks. Fold egg whites into the batter, and let batter sit for a couple minutes.
Heat a griddle and grease with butter. Pour ¼-cupfuls of batter onto the griddle. Cook the pancakes over medium-high heat until small bubbles appear around the edges, about 1-2 minutes. Flip and cook for another 2 minutes, or until risen and golden brown. Repeat with remaining batter.
For the crisp
Heat oven to 350°F. Cut the butter into ½-inch pieces and put it in the fridge.
In a medium bowl, whisk together the flour, cinnamon, brown sugar and salt. Using your fingers, mix the butter into the flour mixture, rubbing it into the dry ingredients. When the mixture looks like coarse sand, add in the oats and mix well. Spread out on a parchment-lined baking sheet, breaking up any large clumps that form. Bake for 30-35 minutes, tossing halfway through, or until toasted and browned.
For the peaches
Melt butter in a medium skillet over medium heat. Add the peaches, brown sugar, maple syrup and butter to the pan. Saute until the peaches start to break apart and liquid thickens, about 5-6 minutes.