An excellent, moist pancake batter with attitude, which can be paired with the topping of your choice. You won’t go far wrong with a dollop of yoghurt, lemon curd and some fresh summer berries. To make the pancakes, beat the ricotta, buttermilk and egg yolks in a large bowl. Sift the flour, salt and baking powder into a separate bowl and then add to the ricotta mixture and beat until smooth.

Place the egg whites in a clean dry bowl and beat until stiff peaks form. Using a large metal spoon, fold half into the ricotta mixture to loosen the mix and then add the rest. Heat a large non-stick frying pan. Lightly grease with a small portion of the butter and drop two tablespoons per pancake into the pan – don’t try to cook more than three in one batch.

Cook over a low to medium heat for two minutes or until golden, then turn them over and cook for another minute or so until puffed up and golden. Keep them warm on a baking tray in a low oven while you finish cooking the remainder.

Arrange the pancakes on warmed plates with the raspberries, blueberries, yoghurt and lemon curd.