• In a large bowl, whisk together the flour, baking powder and salt.
• Separate the egg yolks and egg whites into two bowls.
• To the bowl with the egg yolks, add the ricotta cheese and sugar and whisk until combined. Add the mixture to the bowl with the flour and stir until smooth, then stir in the milk.
• Beat the egg whites using a handheld electric mixer (or stand mixer) until stuff peaks form.
• Fold the egg whites into the batter just until combined. (Do not overmix.)
• Preheat a griddle or grill pan over medium heat then add 1/4 cup batter per pancakes. Once bubbles form across the surface of each pancake, flip them once and continue cooking an additional 1 to 2 minutes. (See Kelly’s Note.) Serve with maple syrup. 

Kelly's Note:

• Ricotta pancakes generally take longer to cook than traditional pancakes, so it’s important to wait to flip them until there are bubbles across the entire surface of each pancake. 
  
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