Prepare the box of Manischewitz pancake/latke mix according to the instructions on the box.
Place ricotta, milk, vanilla, egg yolks, and raspberry jam into a bowl; mix well.
Stir in sugar, flour, baking powder, and salt; mix gently until smooth.
In a separate bowl beat egg whites to soft peaks, then fold them into the cheese mixture.
Add jam mixture, folding it in very gently.
Heat oil in a nine-inch frying pan till oil is hot. Drop 1/4 cups of Manischewitz Pancake Latke batter (per directions on box) into pan; lower heat to medium and cook on both sides until brown, about two minutes per side.
When adding the beaten egg whites and raspberry jam, do it very gently to ensure the batter doesn’t deflate, which would lead to dense pancakes.