Step 1: In a large bowl, combine the 32 oz of ricotta cheese with the single large egg. Mix well until the egg is fully incorporated into the ricotta, creating a smooth and even mixture. At this stage, if you choose to use vanilla extract (and I highly recommend it for the added depth of flavor), add 1 teaspoon of vanilla extract and mix it in thoroughly. The vanilla will enhance the overall sweetness and aroma of the pancakes.

Step 2: Add the granulated sugar, starting with 1/2 cup. Mix well and taste the mixture. If you prefer a sweeter pancake, gradually add more sugar, up to 3/4 cup, until you reach your desired level of sweetness. Remember that you can always add more sugar, but you can't take it away, so start with less and adjust as needed. Be careful with too much sugar, or they will burn.

Step 3: In a separate small bowl, whisk together the 1 1/2 cups of all-purpose flour and 1/2 teaspoon of baking powder. This step ensures that the baking powder is evenly distributed throughout the flour, which will help the pancakes rise properly and achieve a light and fluffy texture. Add the flour mixture to the ricotta mixture.

Step 4: Gently mix the wet and dry ingredients together, using a light hand to avoid overmixing. Overmixing can develop the gluten in the flour, resulting in tough pancakes. The goal is to combine the ingredients just until a smooth mass forms. A few lumps are okay. Do not overmix.

Step 5: Place a generous amount of flour (about 1/2 cup) on a clean, flat surface, such as a baking sheet or a large plate. Using a tablespoon or a large ice cream scoop, scoop portions of the ricotta mixture. Drop each portion onto the bed of flour, and coat it generously on all sides. Gently shape the flour-coated balls into flat patties about 1/2 inch thick. You can shape all the patties before frying, or shape them in batches as you fry.

Step 6: Heat a skillet or griddle over low-medium heat. Add about 1 tablespoon of oil to the hot pan, making sure to coat the surface evenly. Once the oil is heated, carefully place the ricotta patties into the pan, making sure not to overcrowd it. Overcrowding will lower the temperature of the pan and result in unevenly cooked pancakes.

Step 7: Cover the skillet with a lid and fry the ricotta pancakes for about 2-3 minutes per side, or until they are well-browned and cooked through. The lid helps to trap heat and moisture, ensuring that the pancakes cook evenly and remain moist and tender. Flip the pancakes carefully using a spatula and continue frying on the other side for another 2-3 minutes, or until golden brown.

Step 8: Remove the cooked ricotta pancakes from the skillet and place them on a plate lined with paper towels to drain any excess oil. Repeat steps 6 and 7 with the remaining ricotta mixture, adding more oil to the pan as needed.

Step 9: While your pancakes are cooling, prepare your sour cream topping, add 1/2 cup sour cream to a bowl, and combine it with about 1-2 tablespoons of sugar.