Lemon Ricotta Pancakes

• 1 cup ricotta cheese, full-fat
• ¾ cup milk
• 3 egg yolks
• 3 egg whites
• 1 cup plain flour
• 1 tsp baking powder
• ¼ tsp salt
• 1 lemon, zest and juice
• 2 tbsp caster sugar
• 2 tbsp butter, for cooking

Method

1. 1

   Whisk ricotta, milk, egg yolks, and lemon zest in a large bowl until smooth.

2. 2

   Sift flour, baking powder, and salt into the bowl. Fold gently until just combined — a few lumps are fine.

3. 3

   In a separate clean bowl, whip egg whites with an electric mixer until soft peaks form. Gradually add sugar and whip to stiff peaks.

4. 4

   Fold one-third of the meringue into the batter to loosen, then fold in the rest gently.

5. 5

   Heat a non-stick pan over medium-low heat. Melt a little butter and add 1/4 cup batter per pancake. Cook for 2-3 minutes per side until golden.

6. 6

   Stack on plates, drizzle with lemon juice, and serve with maple syrup and fresh berries.