Ricotta Pancakes

Ingredients

• 3 eggs, separated
• 2 tablespoons caster sugar
• 200g fresh ricotta
• ½ cup (125ml) milk
• ¾ cup (110g) self raising flour
• 1 ½ teaspoons baking powder
• Unsalted butter for greasing
• fresh berries, maple syrup and fresh ricotta to serve

Method

1. Assemble mixer using the whisk attachment. Add egg whites to mixer bowl. Turn the mixer to AERATE/WHIP setting and whisk egg whites until soft peaks form. Add sugar and whisk for 1 minute. Transfer egg white mixture to another bowl.
2. Place egg yolks, ricotta and milk into bowl of mixer. Still using the whisk attachment, turn the mixer to CREAM/BEAT setting and mix until combined.  Reduce speed to KNEAD/FOLD and add sifted flour and baking powder and mix until just combined. Return egg white mixture back into mixer bowl and mix on KNEAD/FOLD setting until just combined.
3. Heat a heavy base frying pan or griddle over a low to moderate heat. Lightly grease with butter.
4. Spoon about 1/3 cup of the mixture into pan and cook until golden brown on both sides.
5. Serve with fresh raspberries, maple syrup and fresh ricotta.

TIP: For berry pancakes pour mixture into pan; top with several fresh berries before flipping over and cooking other side.