Michael Weldon's fluffy ricotta and blueberry pancakes

Step 1

Combine the ricotta, milk, egg yolks and butter in a large bowl. Use an electric mixer to whisk the egg whites in a clean, dry bowl until firm peaks form.

Step 2

Add flour, baking powder, sugar and salt to ricotta mixture. Fold until just combined. Add one-third of the egg white to the ricotta mixture and fold until just combined. Repeat in 2 more batches with the remaining egg white.

Step 3

Reserve one-third of the blueberries. Heat a large non-stick frying pan over medium-high heat. Brush with a little extra butter. Pour 1/3-cup (80ml) portions of batter into the pan. Sprinkle with some of the blueberries. Cook for 1-2 mins or until bubbles appear on the surface. Turn and cook for 1 min or until light golden and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with more butter and the remaining batter and blueberries to make 12 pancakes.

Step 4

Divide the pancakes among serving plates. Serve with the extra ricotta, reserved blueberries and maple syrup.