Sweet Cream Ricotta Pancakes

Preparation time: 15 minutes

Cooking time: 20 minutes

1 cup all purpose flour
2 teaspoons baking powder
1/4 cup sugar
3 eggs, separated
1/2 cup milk
1/2 cup cream
1 teaspoon vanilla bean paste
200g/7ozs. ricotta
Oil or butter for frying
1 tablespoon natural yogurt
Cut fruit to decorate
Edible flowers
2 tablespoons toasted pistachios
Maple syrup


Step 1 - Mix the flour, baking powder and sugar in a bowl. In a jug measure the milk, cream and vanilla and then beat in the egg yolks. Make a well in the flour and mix in the wet ingredients.

Step 2 - In a clean bowl, whisk the egg whites until you get soft peaks. Fold these into the mixture alternating with the ricotta in two or three batches folding so as not to deflate the mixture.

Step 3 - Heat a skillet or frypan and add butter or oil for frying. You can make smaller pancakes or one larger one although this will be trickier to flip (but not impossible at all). When bubbles appear on top carefully flip it over and repeat with the rest of the batter. Top with maple syrup, a tablespoon of yogurt, nuts and edible flowers.

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