How to Prepare
In a large bowl, whisk ricotta, milk, and egg yolks. Sift in flour, baking powder, and salt.
In a separate bowl, beat the egg whites to just shy of stiff peaks.
Gently fold the whites into the batter.
Heat a nonstick pan over low-medium flame. Melt a tbsp of butter into the pan.
Pour enough batter into the pan to form pancake-sized pancakes. (I don’t know, it’s up to you. I typically like smaller pancakes personally, but it’s your prerogative.)
Once batter forms pinpricks over the top, gently flip the cake. Pancakes will take 1.5 mins to 2 mins per side, depending on size.
Serve with maple syrup or honey. Sliced fruit is also lovely.