Sift together dry ingredients. Add egg yolk, ricotta, vanilla and buttermilk. Stir until smooth.
In a separate bowl whisk egg whites until stiff peaks form.
Fold prepared batter into egg whites being careful not to deflate the egg whites.
Pour batter (pancake sized circles) onto greased griddle or nonstick frying pan. Cook until bubbles for and edges start to dry out. Flip once allowing second side to cook until centers are cooked through.
Serve hot with maple syrup, fruit toppings, or however you like.
Notes
Variations:
Lemon zest and juice of 1/2 lemon
Blueberries
Chocolate chip
Be creative and add what you like to these. You have to love pancakes!