Add the ricotta, milk and egg yolks to a bowl and mix well until combined. Stir in the flour, baking powder and salt and whisk until it’s a smooth batter. Beat the egg whites in a separate bowl until they become foamy, and then fold them into the mixture.
Heat some oil in a large frying pan. Place a heaping tablespoon of batter to the pan. You can add as much or as little batter as you want to determine the size of the pancake.
Cook the pancakes for about one minute until golden, then flip over and cook for another minute. When finished, transfer the pancake to a plate and keep warm by covering with a piece of foil.
Continue until the batter is used up. Serve with syrup and the berry of your choice.
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