2 c Drained ricotta cheese
6 Egg yolks
1/4 c Sugar
6 tb Flour
1/2 ts Vanilla
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.