In a mixing bowl, combine 32 oz of ricotta cheese with 1 egg. Mix thoroughly until the egg is well incorporated. If desired, add 1 tsp of vanilla extract along with the egg.

Add 1/2 to 3/4 cup of granulated sugar to the mixture and mix again until evenly combined.

Gradually add 1 1/2 cups of all-purpose flour and 1/2 tsp of baking powder to the mixture. With minimal mixing, bring everything together into a smooth mass.

Using a tablespoon or a large ice cream scoop, scoop the mixture and drop it into a plate of flour. Coat the ball in flour, then gently shape it into a flat patty about 1/2 inch thick. Repeat this process until all the mixture is used.

Heat about 1 tablespoon of oil in a skillet over low-medium heat. Once hot, add the shaped ricotta pancakes into the skillet, ensuring not to overcrowd. Cover with a lid and fry for approximately 2-3 minutes per side or until well browned on both sides.

Serve the pancakes warm with a side of sour cream and your favorite jam.