This Ricotta Pancake is light and airy and packed with flavor so fresh fruit is all you need to serve. You can use low-fat ricotta and low-fat milk to reduce fat and calories.
Whisk egg whites in a clean, dry bowl until soft peaks form. Gradually whisk in 2 tablespoons of sugar.
Gently fold egg whites through ricotta mixture, until just combined.
Heat oil in a non-stick frying pan on medium. Wipe out excess with a paper towel. Spread 1/3-cup measures of batter on heated pan, I use a large disher about 1/3 cup capacity and spread it a little once I get it in the pan. Cook on low for 2 minutes each side, until golden and cooked through. You will know when to turn them when the edges look dry and small bubbles form. Keep warm. Repeat with remaining batter.
Top with Fresh Fruit and serve immediately.