beat the ricotta with the milk, egg yolks, and the vanilla until smooth. In another bowl, sift or whisk together the dry ingredients. Add the ricotta mixture to the dry ingredients and stir very lightly.
Beat the egg whites until they are stiff and carefully fold them into the batter.
cook over low to medium heat on a skillet in a bit of butter, until the pancakes are lightly golden underneath. I used 1/4 cup of batter per pancake. bear in mind, the bubbles don't rise to the top of the pancake as easily as with some other recipes so you may want to peek at the underside to tell if it is ready to flip.
when the time is right, turn and cook for about another minute, until the cakes are cooked through.
Serve hot with a sweet sauce, and/or fruit. I prefer more butter, some syrup, and some fruit compote.