Stack of pancakes with fresh blueberry and honey; Shutterstock ID 281329100; PO: license(25841)

Serves: 12

Makes: 36 pancakes

 What You’ll Need:

• 300g ricotta cheese
• 225g plain flour
• 190ml semi skimmed milk
• 1tsp baking powder
• 75g caster sugar
• 4 medium eggs, separated into yolks and whites
• 1 tbsp Jif lemon juice
• 125g pack blueberries
• Oil for frying

What To Do:

• Mix the egg yolks, ricotta, sugar and milk in a large bowl. Sieve in the flour and baking powder and stir to combine.
• Fold in the Jif lemon juice and blueberries.
• In a separate bowl, whisk the eggs whites until they form soft peaks, then gently fold into the ricotta mixture.
• Add the oil to a non-stick frying pan over a high heat. Pour surplus oil in a bowl and reserve for remaining pancakes. When the pan is really hot, turn the heat down to medium and pour in a tablespoon of batter. After 1-2 minutes when the pancake has begun to bubble, turn it over and cook on the other side for one minute.
• Repeat until all the batter has been used, keeping the cooked pancakes warm. Stack on a plate and dust with icing sugar.