In a small saucepan, combine mandarin juice with 150 grams of sugar and honey. Bring to a slow boil and lower the heat, while stirring occasionally. Keep stirring every now and then, until it thickens.
Combine orange zest with 2 tbsp of sugar and rub them all together until the fragrance has been released. Set aside.
Combine flour, baking powder and salt in a bowl. Mix.
In a separate bowl, mix the ricotta, orange juice, milk and vanilla extract. Mix with a spatula.
Combine the dry ingredients (i.e. flour, salt and baking powder) with the ricotta mix. Mix with a spatula, making sure there are no lumps. Note that this batter is thicker than the normal pancake batter.
Beat the egg whites to a stiff peak and gently fold it in the ricotta pancake batter.
Heat up a pan and rub a bit of butter to prevent the pancake from sticking (only if you are NOT using a non-stick pan). Start cooking the pancakes. I normally use ¼ cup as a ladle when cooking pancakes. It helps in keeping them all in the same size. Once you see bubbles popping on top, it is time to turn your pancakes to the other side. Make sure the heat is on medium-low to avoid burning your pancakes.
By the time all the pancakes are ready, the syrup should be ready as well. Take the mandarin syrup off the heat and pour it on the pancakes.