3 eggs, separated 2 cups ricotta cheese, divided 1/3 cup milk 1/2 cup all purpose flour 2 tsp sugar 1/2 tsp baking powder 1/4 tsp salt 1/3 cup confectioners sugar, plus extra for garnish 1/2 tsp vanilla extract 1 cup fruit preserves (whichever flavor you prefer) Non-stick cooking spray
In a large bowl, combine the egg yolks and 1 cup of the ricotta cheese. Blend with an electric hand mixer until well combined.
Add the milk, flour, baking powder, and salt, mixing well.
In another large bowl, beat the egg whites until solid peaks form. Gently fold the egg whites into the ricotta mixture.
Spray a large pan or flat griddle with the non-stick spray and warm over medium heat. Using a soup ladle, spoon the batter onto the hot griddle. Cook until the tops are bubbly and the edges turn light brown, then flip and cook until the other side is golden.
In a medium bowl, combine the remaining ricotta, confectioners sugar, and vanilla until well blended. And in a second medium-sized bowl, warm the preserves in a microwave oven.
To assemble, pour the warm preserves onto the middle of the pancake, then do the same with the ricotta filling. Roll the pancake up, seam side down, and sprinkle the reserved confectioners sugar and any extra fruit preserves on top.