Separate the eggs
Sieve the flour then add the baking powder and salt.
In a separate bowl mix the ricotta, milk and egg yolks together
Then combine the ricotta mix with the flour mix until a smooth dropping consistency
Whisk the egg whites in a clean bowl until stiff
Fold the egg whites gently into the ricotta mix, don't over mix as you want the hotcakes to be light and airy
Heat a frying pan and add grease with cooking spray or butter
Add 3 separate large spoonfuls of the batter to the pan
After 1 and a half minutes when bubbles start to appear on the surface, slide the hotcake onto a fish slice and flip
After another 1 and a half minutes the hotcake will be cooked and can be served immediately or kept in the fridge and served cold.