Fluffy Ricotta Pancakes

1 cup ricotta cheese

¾ cup flour

½ teaspoon baking powder

1 ½ Tablespoon sugar

pinch salt

¾ cup milk

3 eggs, divided

½ teaspoon vanilla

Set ricotta in a fine mesh strainer about 30 minutes before you start cooking to drain off excess liquid.  We used fresh ricotta from Whole Foods that was pretty dry.  If you are using a commercial brand that’s runny, you may want to drain it longer (or make your own).

Whisk together flour, baking powder, sugar, and salt in a bowl.  Combine ricotta, milk, egg yolks and vanilla in a separate bowl.

Beat the egg whites in an electric mixer until stiff.  Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.  Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.

Heat a griddle over medium-high heat and brush the surface with butter.  Use a ladle or measuring scoop (we used a 1/3 cup measure) to pour batter onto the griddle.  Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown.