Fluffy Pancakes or Waffles

Whisk the ricotta and the egg yolks together in a large bowl to combine, then whisk in the buttermilk. Sift the flour, sugar, baking powder and salt into the ricotta mixture. Stir with a whisk until just combined.

Using an electric mixer, beat the egg whites in a large bowl until stiff peaks form. Using a large rubber spatula, gently fold the egg whites through the batter in 2 batches.

Melt some butter on a hot griddle pan over medium-low heat, or brush a waffle iron with some melted butter. Ladle the batter onto the griddle or iron (you should be able to fit 3 pancakes at a time) and cook until puffed and slightly dry around the edges. You should see a few bubbles form as well. Flip and cook until golden brown and just cooked through, about 3 minutes per side. For waffles, follow the cooking time on your waffle iron. Transfer pancakes or waffles to a warm cookie sheet in a warm oven (about 150ºF).

Serve warm with butter and maple syrup or jam.