Lemon Ricotta Pancakes

You will need:

Berry sauce:
450g pack frozen mixed berries
2 tspns lemon juice
2 x 20ml tblspns raw caster sugar
2 tspns cornflour mixed with 2 tspns water until smooth

2 cups full fat ricotta cheese
1 cup milk
4 large eggs, separated
1 tspn vanilla essence
1/4 cup raw caster sugar
3 tspns lemon zest
2 cups plain flour
2 tspns baking powder
Unsalted butter for cooking

To serve: butter, lemon juice, icing sugar

Add berries, lemon juice and caster sugar to a medium sized saucepan. Heat on medium/high until you can see juice at the base of the pan, then add the cornflour/water mixture and stir quickly to combine. Simmer on low/medium heat for a few minutes until mixture is thicker yet berries are still in tact. Turn off heat, place lid on and set aside. Just before serving, pour into a jug.

Whisk the ricotta, milk , egg yolks, vanilla, sugar and lemon zest in a large mixing bowl. Sift the flour and baking powder into the wet ingredients and fold a few times gently.

In another bowl, beat the egg whites using a whisk or electric mixer until they have soft peaks then use a wooden spatula to fold into the wet mixture gently until combined.

Heat the oil or butter over high heat in a large, non stick fry pan and drop in heaped 1/3 cup measuring cups of mixture. When you can see a couple of bubbles in the surface of each pancake, flip over and continue to cook for another 2 minutes or so, or until cooked through. Continue with the remainder of the pancakes, turning down heat a bit to prevent burning.

Serve hot with butter, lemon juice, sifted icing sugar and berry sauce.

Bon Appètit and have a nice week!