I've been wanting to try out some pancake recipes. Admittedly, I'm lazy when it comes to pancakes. I really like the Krusteaz mix I buy in massive bags at Costco. They're fast, easy and delicious. It's also great for waffles (just add oil) With a 4-year old kid, I'm all about convenience.

But, my foodie sensibilities bring about guilt anytime I take the easy way out. And making pancakes from scratch isn't that difficult. Plus, you can mess around with subtle taste elements like buttermilk, ricotta, extracts, zests, etc. So today I made some ricotta discs of love.

Just look at the picture. You really want some, don't you? Well go ahead and make them. Here is a recipe, adapted from Neal Fraser over at Food and Wine. Enjoy!!

INGREDIENTS 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 1/2 teaspoons kosher salt 3 large eggs, separated 1 3/4 cups plus 2 tablespoons milk 6 ounces ricotta cheese (1/2 cup plus 2 tablespoons) 1/4 cup sugar 1 tablespoon pure vanilla extract Unsalted butter, for the griddle Pure maple syrup, for serving

DIRECTIONS In a small bowl, whisk the flour, baking powder and salt. In a medium bowl, whisk the egg yolks with the milk, ricotta, sugar and vanilla. Combine the wet and dry ingredients and whisk until the batter is smooth.

Using an electric mixer, beat the egg whites at medium speed until frothy. Beat at high speed until soft peaks form. Fold the egg whites into the batter until no streaks remain.

Preheat the oven to 225°. Heat a griddle, then lightly butter it. For each pancake, ladle a scant 1/4 cup of the batter onto the griddle. Cook over moderately low heat until the bottoms are golden and the pancakes are just beginning to set, 1 to 2 minutes. Flip the pancakes and cook until golden on the bottom and cooked through, about 1 minute longer. Transfer the pancakes to plates and keep them warm in the oven while you make the rest. Serve the pancakes with maple syrup.