Pancake blueberry stack

Preheat the oven to 170°C, gas mark 3. Put the ricotta, milk and egg yolks into a mixing bowl and beat to combine. Add the flour, sugar, baking powder and a pinch of salt, then fold in to make a smooth batter.

In another bowl, whisk the egg whites until soft peaks form. Fold into the ricotta mixture.

Heat a little butter in a heavy-based frying pan, over a medium heat. Cook 3 pancakes at a time, each about 7cm in diameter, for 1-2 minutes on each side, or until golden and cooked through. Keep warm on a baking tray in the oven. Repeat to make 12 pancakes, adding more butter as needed.

Divide the pancakes between plates, then scatter over the blueberries and serve drizzled with maple syrup.