Blend the warm mixture with an immersion blender while adding the butter, one tablespoon at a time, until smooth and emulsified. Keep warm until ready to use.

Add ricotta, egg yolks, vanilla paste, orange zest and juice, and buttermilk to a large bowl and whisk vigorously until well combined. Set aside.

Add flour, baking powder, sugar, cinnamon, and salt to the bowl of a stand mixer with the whisk attachment and combine. Transfer to the ricotta mixture. Gently fold just until everything comes together—do not overmix.

Wipe out the mixer bowl with a dry cloth, add egg whites and whisk on speed 6 until stiff peaks form, about 3 to 5 minutes. Gently fold whipped egg whites into the pancake mixture until just combined—don’t overmix. There should be small, visible clumps of whipped egg white throughout. Set aside and allow mixture to meld for 5 minutes.

Warm a flat cast iron or nonstick skillet over medium heat for 2 minutes. Add butter (it should foam immediately; if not, increase heat slightly) and ladle batter onto the skillet.

Lower heat slightly and continue to cook until underside is a dark golden brown, the edges are set, and bubbles begin to appear on the surface, about 3 to 5 minutes.

Flip and cook for another 2 minutes, or until the underside is a dark golden brown. Repeat until all batter is used.

Serve pancakes immediately with cranberry-brandy maple butter and garnish with orange segments and plenty of hand-torn mint.