Making the Pancake Batter

1)  Combine most of the wet ingredients:  egg yolks, Los Altos Queso Requeson, and whole milk in a large mixing bowl.
2)  Add to this bowl the sifted dry ingredients:  all purpose flour, baking powder, ground cinnamon and salt.
3)  Then mix the wet with dry ingredients until fully incorporated.  Using a whisk or hand-held mixer, whisk dry and wet ingredients enough to incorporate but do not over mix.  Reserve batter and set aside.
4)  In another bowl or stand up mixer, whip the egg whites with the sugar to form stiff peaks which takes about 2-5 minutes of constant rapid mixing.
5)  Using a rubber spatula, aggressively mix ¼ of the whipped egg whites into the ricotta pancake mixture. Once pancake batter is fluffy in consistency, fold the rest of the whipped egg whites.
6)  Once batter is fully mixed, in a medium sized pan, place ½ T of butter and pour enough batter to form a 4 inch round pancake. When batter bubbles and starts to form holes on edge, flip and continue cooking until firm. Reserve in foil covered container.
7)  Top cooked pancakes with Spiced Plantains and condensed milk.

Cooking the Spiced Plantains

1)  Combine the 3T of flour, ground cinnamon, sugar & nutmeg in a small mixing bowl.
2)  Coat diagonally sliced plantains in this mixture and reserve.
3)  In a sauce pan, over medium high heat, melt butter.
4)  When butter starts to bubble, fry the plantains until crisp. Remove and transfer to paper towels.