# Components:
→ Pancakes
01 - 1 cup ricotta cheese
02 - 2 large eggs, separated
03 - 3/4 cup whole milk
04 - 1 teaspoon vanilla extract
05 - 1 cup all-purpose flour
06 - 2 tablespoons granulated sugar
07 - 1 teaspoon baking powder
08 - 1/4 teaspoon salt
09 - Butter or oil, for cooking
→ Cinnamon Maple Butter
10 - 1/2 cup unsalted butter, softened
11 - 1/4 cup pure maple syrup
12 - 1 teaspoon ground cinnamon
13 - Pinch of salt
# Method:
01 - In a large mixing bowl, whisk together the ricotta cheese, egg yolks, whole milk, and vanilla extract until the mixture is smooth and well-emulsified.
02 - In a separate bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk briefly to ensure even distribution.
03 - Gently fold the dry ingredient mixture into the ricotta mixture until just combined. Avoid overmixing to maintain a tender crumb.
04 - In a clean bowl, beat the egg whites using an electric or hand mixer until stiff peaks form. Carefully fold the whipped egg whites into the pancake batter to achieve a light and airy texture.
05 - Heat a non-stick skillet or griddle over medium heat. Lightly grease the cooking surface with butter or oil.
06 - Pour approximately 1/4 cup portions of batter onto the preheated skillet. Cook for 2–3 minutes, or until small bubbles appear on the surface and the edges appear set. Flip the pancakes and cook for an additional 1–2 minutes, until golden brown and cooked through.
07 - For the cinnamon maple butter, beat the softened unsalted butter with the pure maple syrup, ground cinnamon, and a pinch of salt until the mixture is smooth and fluffy.
08 - Serve the warm pancakes immediately, topped with a generous dollop of the prepared cinnamon maple butter. Drizzle with additional maple syrup as desired.
