# Components:
→ Pancakes
01 - 1 cup ricotta cheese
02 - 3/4 cup whole milk
03 - 2 large eggs, separated
04 - 1 teaspoon vanilla extract
05 - 1 cup all-purpose flour
06 - 1 1/2 teaspoons baking powder
07 - 2 tablespoons granulated sugar
08 - 1/4 teaspoon salt
09 - Butter or oil, for cooking
→ Cinnamon Maple Butter
10 - 1/2 cup unsalted butter, softened
11 - 3 tablespoons pure maple syrup
12 - 1 teaspoon ground cinnamon
13 - Pinch of salt
# Directions:
01 - In a small bowl, combine softened butter, maple syrup, cinnamon, and a pinch of salt. Stir until well mixed and creamy. Set aside at room temperature.
02 - In a medium bowl, whisk together ricotta cheese, milk, egg yolks, and vanilla extract until smooth.
03 - In a separate bowl, sift together all-purpose flour, baking powder, granulated sugar, and salt.
04 - Gently fold the dry ingredients into the ricotta mixture until just combined.
05 - In a clean bowl, whisk the egg whites to stiff peaks. Carefully fold the whipped egg whites into the batter in two additions to maintain an airy consistency.
06 - Heat a nonstick skillet or griddle over medium-low heat and lightly grease with butter or oil.
07 - Pour approximately 1/4 cup of batter per pancake onto the hot skillet. Cook for 2 to 3 minutes, until bubbles form on the surface and the edges appear set.
08 - Flip the pancakes and cook for an additional 1 to 2 minutes, until golden brown and cooked through.
09 - Serve the pancakes warm, topped generously with the prepared cinnamon maple butter.
