Ricotta Pancakes with Berries

Light, fluffy pancakes enriched with ricotta and lemon, served with fresh berries.

Ingredients

• 1 cup (250 g) ricotta cheese
• 3/4 cup (180 ml) milk
• 3 large eggs, separated
• 1 cup (125 g) flour
• 1 teaspoon baking powder
• 2 tablespoons sugar
• Zest of 1 lemon
• Pinch of salt
• Butter, for cooking
• Fresh berries and maple syrup, to serve

Directions

1. Whisk together the ricotta, milk, egg yolks and lemon zest until smooth.
2. Fold in the flour, baking powder, sugar and salt until just combined.
3. In a separate bowl, whisk the egg whites to soft peaks, then gently fold them into the batter to keep it airy.
4. Melt a little butter in a nonstick pan over medium heat. Spoon in rounds of batter and cook 2-3 minutes until bubbles form, then flip and cook 1-2 minutes more until golden.
5. Stack the pancakes and serve with fresh berries and maple syrup.

Notes

Adapted from Gordon Ramsay’s ricotta pancakes.