FRIJE

Instructions

• 1.   Whisk the ricotta, egg yolks, milk, flour, sugar, and baking powder in a bowl.
• 2.   Beat the egg whites in another bowl until stiff peaks form.
• 3.   Gently and gradually fold the egg whites into the ricotta mixture using a spatula.
• 4.   Heat a mini pancake pan over low/medium heat.
• 5.   Add and spread a little coconut oil using a paper towel.
• 6.   Once the pan is hot, add 2 tablespoons of the mixture to the pan and cook for about 5 minutes (be careful, it browns quickly, lower the heat if it's impossible to flip the pancake but it has browned too much underneath).
• 7.   Flip the pancake when the edges start to cook using a spatula (it takes skill and practice ;-)) and cook for about 2 minutes on the other side.
• 8.   Enjoy hot right out of the pan / or / freeze and toast just before serving after a quick thaw in the fridge.

Notes & Suggestions

• Serve with ricotta, banana, and honey.