Stiffly beaten egg whites folded into the batter make these ricotta pancakes the fluffiest ever.

Ricotta Cheese Pancakes

2 cups ricotta cheese, drained
6 large eggs, separated - egg whites beaten until stiff
1/4 cup granulated sugar
6 tablespoons all-purpose flour
1/2 teaspoon vanilla extract

1. Beat together ricotta, egg yolks, sugar, flour and vanilla in mixing bowl.
2. Fold in beaten egg whites.
3. Heat greased griddle or skillet over medium heat or to 375°F (190°C). Griddle is ready when a few drops of water bubble and skitter rapidly around.
4. For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed, bubbly and dry around edges. Turn and cook other sides until golden brown.
5. Serve with fresh fruit such as raspberries, blackberries or strawberries macerated with sugar.

Makes about 10 to 12 (3-inch) pancakes.