-Eggs -Flour -Baking Powder -Granulated Sugar -Salt
-Ricotta -Milk -Vanilla Extract -Oil
Separate the eggs into yolks and whites. Beat the egg yolks until they run in a smooth stream through the tines of a fork. Set the whites aside
Add the flour, baking powder, sugar, and salt to a small bowl. Whisk it together to incorporate it fully.
Add the strained ricotta, milk, beaten egg yolks, and vanilla to a large bowl. Mix to combine.
Add the dry ingredients on top of the ricotta mixture and gently fold it in. Folding is a series of gentle strokes to create an airy batter. Use a wide rubber spatula to slice straight down through the dry ingredients. Scrape alongside the curve of the bowl, scooping up the batter and bringing it towards the top, then “folding” it on top of the dry ingredients.
Use a hand mixer with whisk attachments to beat the egg whites until stiff peaks form. If you don’t have a hand mixer, use a whisk and a whole lot of elbow grease.
Add a few tablespoons of the fluffy egg whites to the batter and stir them in to lighten it. Add the remaining egg whites to the top of the batter and fold them in with a spatula.
Continue to gently fold in the egg whites until they’re incorporated. Lumps are OK; if you over-mix, you will remove all the air from the batter.
Place a medium-sized pan over medium heat. Add oil to the pan. Use a 1/3 cup ladle or measuring cup to add batter to the pan. Cook the pancake until you see a few bubbles popping through the batter, about 3 minutes.
Flip the pancake and cook another 2 minutes until golden. Repeat with the remaining batter. Add oil as necessary. Makes about 8 pancakes.