Seperate eggs.
In a large mixing bowl add ricotta, milk, egg yolks and vanilla extract and whisk together to combine.
Sift the flour, baking powder, sugar and salt into a large mixing bowl.
Add the flour mixture to the ricotta mixture and gently mix to form a smooth batter.
Beat egg whites until stiff andfold into batter (egg whites lighten the batter).
Using a pastry brush, brush the frying pan with oil and heat over medium hear. Pour a 1/4 cup of batter into the hot frying pan. Cook the pancakes for about 2-3 minutes until golden brown and then flip them over and cook for about another 2 minutes until golden. Keep cooked pancakes warm by placing them in a pre-heated oven. Cook remaining pancakes.