I officially declare these to be my favorite type of pancake. I've been making them for months now and just haven't got around to posting the recipe. Here we are dealing with a couple types of foam, making super fluffy and light cakes with a savory taste (no sugar in this recipe). The innovation that came out of this recipe, is the preparation of the syrup. Caramelized in the hot pan with butter to create a toffee-like syrup topping. I halve this recipe to make six ovoid yummy pancakes. Ricotta pancakes 1 1/3 c. ricotta 3/4 c. milk 4 eggs, separated 1 c. flour 1 tsp. baking powder pinch of salt Place ricotta, milk and egg yolks in medium bowl, mix to combine. Sift the flour, baking powder and salt together. Add to ricotta mixture and mix until just combined. Beat eggs whites until stiff peaks form. (I usually get these going in the mixer on high while doing everything else). Gently fold egg whites into the batter in two batches. Lightly butter a non-stick pan, I use a large serving spoon to spoon in one pancake at a time, cooking over medium heat for about two minutes on each side, or until the pancake has become golden and is cooked through. Hot Toffee Syrup 4-5 Tbs. butter 4-5 Tbs. maple syrup of choice Once finished cooking the pancakes, melt the butter in the pan. Pour in maple syrup and simmer a minute, it will bubble up as it caramelizes and thickens (and does so rapidly). Pour over ricotta pancakes while hot and enjoy!