Not only are these fluffy pancakes delicious, they’re also made with protein-rich ricotta cheese, which will give you a welcome energy boost on a chilly early spring morning.
Using an electric hand mixer or a whisk, combine ricotta, flour, baking powder, salt, and half the cream. (Batter will be stiff and lumpy; don’t worry.)
In a separate bowl, beat together remaining cream, syrup, eggs, and vanilla, plus almond extract (if you like).
Stir into ricotta mixture and whisk a couple of minutes. Lumps will lessen but not disappear; let rest 10 minutes to smooth out the batter.
Ladle onto on a hot, well-greased griddle. Flip when cakes bubble all over the top. Serve with butter and more maple syrup.