Instructions

1. Mix the Dry Ingredients

1. In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.

2. Combine the Wet Ingredients

1. In a separate bowl, mix the ricotta cheese, egg yolks, milk, and vanilla extract until smooth.

3. Fold the Wet into the Dry

1. Add the wet mixture to the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.

4. Beat the Egg Whites

1. In a clean bowl, whisk the egg whites until soft peaks form.
2. Gently fold the beaten egg whites into the pancake batter, being careful not to deflate the mixture.

5. Cook the Pancakes

1. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
2. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes, or until bubbles form on the surface and the edges are set.
3. Flip and cook for another 1-2 minutes until golden brown and cooked through. Repeat with the remaining batter.

6. Serve

1. Stack the pancakes on plates and top with your favorite toppings such as fresh berries, syrup, powdered sugar, or whipped cream. Serve warm.