2 c ricotta cheese, drained
6 egg yolks
¼ c sugar
6 tbsp all-purpose flour
½ tsp vanilla extract
6 egg whites
Beat together ricotta, egg yolks, sugar, flour and vanilla.
Beat egg whites to a soft peak with a pinch of salt and fold into the batter.
Make 2 to 3 inch pancakes on a hot greased griddle and brown on both sides over moderate to high heat, flipping after 2 to 3 minutes.
Serve immediately with fruit and maple syrup.
