• 250 g (8 oz) ricotta cheese
  • 125 ml (4 fl oz) milk
  • 3 large eggs, separated
  • 100 g (3½ oz) plain flour
  • 3 tablespoons caster sugar
  • 1 teaspoon baking powder
  • finely grated rind of 1 lemon
  • 125 g (4 oz) fresh blueberries
  • unsalted butter, for frying
  • lemon juice or maple syrup, to serve

Beat the ricotta with the milk and egg yolks in a large bowl. Stir in the flour, sugar, baking powder, lemon rind and blueberries until well combined.

Whisk the egg whites with a hand-held electric whisk in a separate large, grease-free bowl until they form soft peaks, then gently fold into the ricotta mixture with a large metal spoon.

Heat a little butter in a heavy-based frying pan over a medium heat. Add about one-quarter of the batter to the pan to make 3–4 pancakes about 7 cm (3 inches) in diameter and cook for 1–2 minutes on each side until golden and cooked through. Transfer the pancakes to a baking sheet and keep warm in a low oven while you repeat with the remaining batter, adding a little more butter to the pan as necessary.

Serve 3–4 pancakes per person, with lemon juice or maple syrup.

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