2 cups self-raising flour
2 tbsp caster sugar
2 ½ cups buttermilk
2 eggs, separated
1 tsp vanilla extract
200 g ricotta cheese
melted, unsalted butter, for greasing
Greek yoghurt, to serve
nectarine, sliced, to serve
fresh blueberries, to serve
maple syrup, to serve
- Sift flour into a large bowl. Stir in sugar. Whisk together buttermilk, egg yolks and vanilla in jug until smooth. Add buttermilk mixture to flour in bowl and whisk to combine. Crumble ricotta over the top and whisk until thick and smooth.
- Whisk egg whites in a medium bowl until stiff peaks form. Add a spoonful to batter and fold in until combined. Add remaining egg white and fold in until just combined.
- Grease a large, non-stick frying pan with melted butter. Place over a medium heat. Pour 1⁄3 cup of batter into pan for each pancake. Cook for 2-3 minutes, or until bubbles appear on the surface. Turn over and cook for a further 2-3 minutes, or until golden. Repeat with remaining batter.
- Dollop with yoghurt and serve with nectarines and blueberries. Drizzle with maple syrup.