ricotta pancakes

Inspired by the lightest, most pillowy pancakes that have ever passed my lips, eaten at London's Modern Pantry last weekend, I made my own version...

3 eggs, separated
250g ricotta {see ricotta recipe}
2/3c milk
1/2c flour
1t baking powder

Mix yolks, ricotta, milk, flour and baking powder in a bowl. In another bowl, whisk the egg whites with a pinch of salt until stiff peaks form. Then gently fold into the batter mixture. Once combined (be careful not to overmix, you want the mixture to be light and frothy), put a heavy pan on a medium heat, melt a small blob of butter and add a ladleful of pancake batter.

~accompaniments~
fruit compote
blueberries (either in the batter or on top of the pancakes)
1/2 and 1/2 Greek yogurt, whipped cream
maple syrup and whipped cream or Greek yogurt
lemon and sugar
bacon and grilled pineapple, banana or mango