Yields 30 pancakes
4 ea Eggs, separated
2 cups Ricotta cheese
2/3 cup Labne
2 cup All-purpose flour
1 Tbsp Baking powder
½ tsp Salt
½ tsp Baking soda
1 cup Milk
Whisk yolks, ricotta, sugar and labne in a bowl
Combine and sift the dry ingredients
Add the dry mix to the yolk mixture and stir to combine, making sure to not overmix
Stir in milk to get the batter to the right consistency
If making in advance, keep the whites separate
Before serving, whisk the whites to stiff peak and fold into the batter.
Cook till golden brown on each side.