I always start by separating the eggs carefully into two bowls. Then I mix ricotta, egg yolks, milk, vanilla, and melted butter together. This creates a rich and creamy base that gives pancakes their soft texture. Next, I combine flour, baking powder, sugar, and salt in another bowl. Then I slowly fold dry ingredients into the wet mixture until just combined. I make sure not to overmix so the pancakes stay light and airy.

I take the egg whites and beat them until stiff peaks form. This step is what makes the pancakes extra fluffy and cloud-like. The texture should be glossy and hold its shape when lifted. Then I gently fold the whipped egg whites into the batter. I do this slowly to avoid losing the airiness of the mixture. The batter becomes thick, fluffy, and slightly airy in consistency.

I heat a non-stick pan over medium-low heat for even cooking. Then I lightly grease it with butter to prevent sticking and add flavor. I pour small scoops of batter to form thick, round pancakes.

Each pancake cooks for about 2–3 minutes per side until golden. I flip them carefully when bubbles appear on the surface. The inside stays soft while the outside turns golden and slightly crisp.

Once cooked, I stack the pancakes high on a serving plate. I like to serve them immediately while they are still warm and soft. The texture is best when freshly made straight from the pan.