Categories: Breakfast, Pancakes 
      Yield: 6 servings 
  
      2 c  Drained ricotta cheese              6 tb Flour 
      6    Egg yolks                         1/2 ts Vanilla 
    1/4 c  Sugar                               6    Egg whites 
  
  Beat together ricotta, egg yolks, sugar, flour and vanilla.  Beat egg 
  whites to a soft peak with a pinch of salt and fold into the batter. Make 2 
  to 3 inch pancakes on a hot greased griddle and brown on both sides over 
  moderate to high heat, flipping after 2 to 3 minutes. Serve immediately 
  with fruit.