Ricotta pancakes: light, delicious and sweet

The first time we made ricotta pancakes instead of regular pancakes was a true 'aha!' moment. These pancakes are so delectably fluffy and soft that even fluffy, American-style pancakes can taste a bit tough after. The pancake batter here also seems to be made for berries: add blueberries or raspberries for best results. 

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Ricotta pancake recipe

Ingredients:

To make enough of these delectable pancakes for two to three people, you will need:

• Ricotta cheese, 250 grams
• Three large eggs, separated
• Brown caster sugar, about half a cup, according to taste
• Plain flour, 220 grams
• Butter, two teaspoons melted, plus extra for greasing the pan
• Fresh blueberries and/or raspberries, 300 grams, washed and dried
• The zests of half a lemon and half an orange

Method:

1. Combine the egg yolk and ricotta in a large mixing bowl. Add the sugar, whisk until smooth. 

2. Start adding the flour gradually, a few tablespoons at a time. Whisk well to form a smooth, thick batter. Taste to check it's sweet enough and add a bit more sugar if necessary. 

3. Add the citrus zest, fresh berries, and melted butter and mix well.

4. In a separate mixing bowl, whisk the egg whites until very stiff and foam-like. Make sure there's no liquid left, or the pancakes will flop. It may be easier to do this in a food processor. 

5. Carefully fold the egg white to the pancake batter. Do this slowly to prevent the egg white from collapsing. Scatter 

6. Melt a little butter in a non-stick frying pan on a medium heat. Now, scoop a little of the batter with a ladle or tablespoon and start making the pancake. Less is more here: if using a ladle, fill it only halfway. 

7. Once the edges of the pancake go golden and the uncooked side starts getting little holes in it, flip. This bit requires a bit of dexterity (and probably practice): you may find it easier to flip this delicate pancake using two spatulas rather than one. 

8. Cook for a further minute or so. The pancake should be just cooked inside, but if it's still raw, try using less of the batter per pancake.

• Learn how to make classic thin pancakes
• And... American, fluffy pancakes