Melted unsalted butter, for greasing
1/2 cup fresh passionfruit pulp (about 4 to 5 passionfruit)
1 cup fresh ricotta (225g), crumbled
165ml can light coconut milk
3 eggs, separated
2 tablespoons caster sugar
1 cup plain flour
11/4 teaspoons baking powder
250g chopped cream cheese, at room temperature
1/3 cup sour cream
1/4 cup caster sugar
1 teaspoon finely grated lemon rind
1 tablespoon lemon juice
To make cheesecake filling, beat cream cheese, sour cream and sugar in a small bowl of an electric mixer until smooth. Add rind and juice. Beat until combined. Transfer to a bowl. Cover and refrigerate while making pancakes.
To make pancake batter, whisk ricotta, milk and egg yolks in a large bowl until combined. Add sugar and combined sifted flour and baking powder. Mix until just combined.
Beat egg whites in same clean, small bowl of electric mixer until firm peaks form. Fold into ricotta mixture in two batches.
Brush melted butter over base of a large, non-stick frying pan over a medium heat. Add 1/4 cup ricotta mixture. Repeat to make four pancakes.
Cook for about 2 minutes on each side, or until golden. Remove. Repeat with remaining melted butter and batter to make 12 pancakes in total. Cool to room temperature.
To serve, sandwich two pancakes together with 1½ tablespoons filling on each of six serving plates. Spoon 1½ tablespoons filling on top of each stack. Drizzle with passionfruit pulp.
TIP! Pancakes can be cooked up to several hours ahead. Reheat, with baking paper between each one, wrapped in foil, in a moderately slow oven (160C) for about 10 minutes or until warm, or serve cold.