In a large bowl, whisk together the ricotta, the two egg yolks, and the single egg white until mostly smooth.

Stir in the milk, 1/2 cup orange juice, 1 tablespoon orange zest, and vanilla extract until fragrant and silky.

In a separate bowl, sift together the flour, baking powder, baking soda, 2 tablespoons sugar, and kosher salt.

Fold the dry ingredients into the wet mixture gently — a few small lumps are fine; overmixing will flatten the tender texture.

If the batter seems thick, add up to 1/2 cup water a little at a time until it pours slowly but still holds shape.

Heat a nonstick skillet or griddle over medium heat and add 1/2 tablespoon butter to coat.

Spoon or pour about 1/4 cup batter per pancake onto the hot surface.

Cook until bubbles form and edges set (about 2–3 minutes), then flip and cook 1–2 minutes more until golden and just springy.

Keep pancakes warm in a low oven while you finish the batch.

In a small saucepan, combine 1/2 cup granulated sugar with 1/2 cup orange juice and 1/2 cup water.

Warm gently over medium heat, stirring until the sugar dissolves.

In a small bowl, whisk the 1 tablespoon cornstarch into a tablespoon or two of cold water to make a slurry, then whisk it into the warm juice.

Stir constantly until the mixture thickens to a glossy syrup (about 2–4 minutes).

Remove from heat and whisk in 1 tablespoon butter and 1 teaspoon additional orange zest for depth and shine.

Stack pancakes three or four high, spoon the warm orange syrup over the stack so it drips down the sides, and finish with a pat of butter or a dollop of extra ricotta.

Scatter a few thin orange slices or mint leaves for color.