I was almost too lazy to get out my mixer to make these ricotta pancakes, but I am so glad I did. Even with several modifications, including whole wheat flour, fat free ricotta, and skim milk, they were still the best pancakes I’ve had in a long time. Separating the eggs and beating the whites makes the pancakes so light, with a texture similar to a crepe. I topped them with sliced bananas and syrup, although I am sure the pecan syrup in the original recipe would be great. You don’t need to wait for a special occasion to make pancakes for breakfast, or for dinner!