Raspberry Ricotta Pancakes

Ingredients:

1. 300g ricotta

2. 200ml milk

3. 4 eggs

4. 1 tsp vanilla extract

5. 175g plain flours

6. 2 tsp baking powder

7. a pinch of salt

8. 125g raspberries

9. butter

Directions:

1. Place the ricotta and milk into a mixing bowl.

2. Separate the eggs and set aside the egg whites. Add the egg yolks to the ricotta and milk, gentle beat to combined.

3. Add the vanilla extract and flour. Again gently beat to combined. Set a side.

4. In a separate bowl, add the egg whites and a pinch of salt. Whisk until stiff peaks.

5. Gently fold the batter mix into the stiff peaks.

6. Heat a small nob of butter in a large frying pan over a medium heat. Add 4 heaps of the batter (around 1 1/2 tbsp per pancake) to the pan. Place 3 to 4 raspberries into each pancake. Cook the pancakes for one minute, then flip and cook the reverse side for a further minute. Remove the pancakes from the pan and keep warm in the oven whilst you cook the remaining batches.

7. Serve with Crème Fraîche and fresh berries. (Additionally a sliced banana can be added to complement the pancakes)

8. Enjoy!