Add the flour, baking powder, 2 tablespoons sugar, and salt into a mixing bowl, stir to combine.
Add the milk, beer, ricotta cheese and vanilla.
In a separate bowl add the egg whites, putting the yolks in the bowl with the flour mixture.
Mix the flour mixture until just combined.
Beat the egg whites until firm, while the mixer is running, slowly add the remaining 2 tablespoons sugar.
Fold the egg whites into the flour mixture.
Heat a pan or griddle over medium high heat, spray with cooking spray or coat with butter. Add ¼ cup batter in circles on the hot surface. Once the edges start to look dry, flip pancakes. Cook until underside is golden brown.
Add all the syrup ingredients to a pot over high heat. Boil, stirring occasionally, until thickened. Remove from heat, allow to cool slightly before serving.
Top the pancakes with syrup before serving.
