Place the ricotta (1 cup) into a bowl and whisk lightly until no lumps remain. Add yolks, milk and vanilla and use a rubber spatula to mix well.
Add flour, baking powder, sugar and salt. Mix until just combined. The batter should be fairly thick.
Place egg whites in a separate bowl. Whisk vigorously by hand for 30 seconds until foamy. It doesn't need to be stiff, just foamy on top and still watery egg whites underneath.
Fold the egg whites into the batter and mix until just combined. The batter should be quite thick - thicker than normal pancake batter.
Heat a non stick frypan over medium heat. Melt 1/2 tsp butter then use paper towels to wipe most of it.
Pour a heaped ice cream scoop / 1/3 level cup of batter into the frypan. Use the scoop/cup to gently spread it into a (roughly) 15cm round. Cook for 40 - 45 seconds or until a few bubbles appear on the edges and it is golden underneath.
Flip and cook the other side for 40 seconds. Remove from the frypan and repeat with remaining batter, using extra butter as required (every 2 or 3 pancakes).
Whip remaining 1 cup ricotta with a whisk until light and fluffy, dollop over pancakes and drizzle with maple syrup.
Add any fresh seasonal fruit, berries or toasted nuts for extra texture
2 cups of ricotta is approx 500g
CHECK OUT OUR FRESH RICOTTA THAT WAS USED IN THIS RECIPE