Lemon ricotta pancakes

• ricotta↗300g g
• eggs↗4

  yolks and whites separated

• whole milk↗175ml ml
• plain flour↗125g g
• baking powder↗1¼ tsp tsp
• lemon↗1

  zested and juiced

• sunflower oil↗1 tsp tsp
• blueberries↗150g g
• maple syrup↗120ml ml

Step-by-step instructions

1. 1

   Combine the ricotta, egg yolks and milk in a bowl. In a second bowl, whisk the egg whites to stiff peaks. Add the flour, baking powder, lemon zest and juice and a large pinch of salt to the ricotta mixture, then stir in a small spoonful of the egg whites. Fold in the remaining egg whites in batches using a large metal spoon until there are no big lumps (there should be a few smaller lumps of egg whites visible).

2. 2

   Heat the oil in a large non-stick frying pan over a medium heat and add a couple of heaped tablespoons of the batter, carefully spreading it into a circle using the back of the spoon. Cook for 2-3 mins on each side until golden, transferring them to a plate and covering with a tea towel to keep warm as you go.

3. 3

   To make the blueberry maple syrup, tip the blueberries and maple syrup into a small pan and warm gently over a low heat until the blueberries have completely burst, around 8-10 mins. Serve the pancakes in small stacks drizzled with the blueberry syrup.