These pancakes remind me of Russian sirniki (pancakes made from farmer’s cheese), only better, in my humble opinion. They are so much easier to make and taste absolutely delightful. The ricotta gives these pancakes a creamy texture and the whipped egg whites give it a lift and prevent them from being dense. These melt-in-your-mouth little cakes are a great way to celebrate the weekend.
Whip the egg whites on medium speed with a whisk attachment until airy, increase speed to high, beat until stiff peaks form. Set aside in another bowl, using the first bowl to combine the ricotta cheese, egg yolks, milk, vanilla and sugar. In another bowl, whisk together flour, baking powder and salt and then add to the ricotta batter, and mix just until the flour is incorporated. Gently fold in egg whites. If there are a few streaks of egg whites left, that ‘s ok. You want to keep as much volume as possible to have light and fluffy pancakes. Using a 1/4 measuring cup, pour the batter onto a lightly buttered skillet or griddle. Cook on medium heat until golden on each side.