RICOTTA PANCAKES

RICOTTA PANCAKES This is from Cooks.com: link

Dry ingredients: 1 tsp. baking powder 1 pinch of salt 1/2 c. flour Also need: 3 lg. eggs, separated 1/2 lb. Ricotta 1/2 c. whole milk Combine the dry ingredients and set out your milk and cheese. Whip egg whites until very stiff. Combine Ricotta, egg yolks and milk with the dry ingredients. Then fold in egg whites. Have griddle hot (test by dropping a few drips of water onto the griddle. If water bubbles skitter around on the griddle it is just right). Drop batter onto hot griddle with a spoon - depending on the size of spoon, one or two tablespoons at a time. Pancakes should be about two to three inches in diameter. Cook as you would regular pancakes. Serve with your favorite topping or with white sugar and butter. These pancakes are very light and delicate - and delicious!! Recipe can be doubled. Pancakes are very good cold when topped with jam, rolled up and eaten with fingers.