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| Ricotta Pancakes |
4 large eggs, separated
2 cups ricotta cheese
2/3 cup sour cream
1 1/3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups whole milk
Whisk yolks, ricotta cheese, and sour cream in a large bowl to blend. Whisk flour, baking powder, salt and baking soda in another large bowl. Add flour mixture to yolk mixture and stir to combine. Stir in milk. Using an electric mixer, beat whites in another large bowl on medium speed until soft peaks form. Fold beaten whites into batter. Heat griddle or large skillet over medium heat. Brush with butter. Working in batches, spoon two tablespoons batter onto griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with maple syrup.
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