# What You'll Need:
→ Pancake Batter
01 - 1 cup (250 g) ricotta cheese
02 - 1 cup (240 ml) whole milk
03 - 2 large eggs, separated
04 - 1 teaspoon vanilla extract
05 - 1 cup (125 g) all-purpose flour
06 - 2 tablespoons granulated sugar
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon baking soda
09 - 1/4 teaspoon salt
10 - 2 tablespoons unsalted butter, melted
→ Cinnamon Swirl
11 - 3 tablespoons unsalted butter, melted
12 - 1/3 cup (65 g) light brown sugar, packed
13 - 1 tablespoon ground cinnamon
→ To Cook & Serve
14 - Butter or oil, for cooking
15 - Maple syrup, for serving
# Steps to Follow:
01 - In a medium bowl, whisk together the ricotta cheese, milk, egg yolks, and vanilla extract until smooth.
02 - In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt.
03 - Gently fold the dry ingredients into the ricotta mixture until just combined.
04 - In another clean bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the batter, followed by the melted butter. Do not overmix.
05 - For the cinnamon swirl, mix together melted butter, brown sugar, and cinnamon in a small bowl until smooth. Transfer to a small piping bag or a zip-top bag with the corner snipped off.
06 - Heat a large nonstick skillet or griddle over medium heat and brush with a thin layer of butter or oil.
07 - Pour about 1/4 cup of batter for each pancake onto the skillet. Immediately pipe a spiral of the cinnamon mixture on top of each pancake.
08 - Cook for 2–3 minutes, until bubbles form on the surface and the edges begin to set. Flip carefully and cook for another 1–2 minutes, until golden brown and cooked through.
09 - Repeat with remaining batter and cinnamon swirl, greasing pan as needed. Serve warm with maple syrup.
