An excellent moist pancake batter with attitude which can be paired with topping of your choice. You won’t go far wrong with a dollop of yoghurt, lemon curd and some fresh summer berries.
- To make the pancakes, beat the ricotta, buttermilk and egg yolks in a large bowl. Sift the flour, salt and baking powder into a separate bowl and then add to the ricotta mixture and beat until smooth.
- Place the egg whites in a clean dry bowl and beat until stiff peaks form. Using a large metal spoon, fold half into the ricotta mixture to loosen the mix and then the rest.
- Heat a large non-stick frying pan. Lightly grease with a small portion of the butter and drop two tablespoons per hotcake into the pan – don’t try to cook more than three in one batch.
- Cook over a low to medium heat for 2 minutes or until golden, then turn over and cook for another minute or so until puffed up and golden. Keep warm on a baking tray in a low oven while you finish cooking the remainder.
- Arrange the pancakes on warmed plates with the raspberries, blueberries, yoghurt and lemon curd.
20 mins
Serves 4
