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.