Ricotta Pancakes With Passionfruit

• 12 oz ricotta
• 1/2 cup milk
• 3 None large eggs, separated
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 cup sugar
• 1 tbsp vegetable oil
• 1/2 cup passionfruit pulp
• None None Sliced banana, to serve

1. Combine 2/3 of the ricotta, the milk and egg yolks in a bowl. Sift in flour and baking powder. Lightly fold together.
2. Whisk egg whites in a clean, dry bowl until soft peaks form. Gradually whisk in 2 tbsp sugar. Gently fold egg whites into the ricotta mixture until just combined. Mix together remaining ricotta and 1 tbsp sugar, until smooth. Set aside.
3. Heat oil in a non-stick frying pan on medium. Wipe out excess oil with paper towel. Cook 1/4 cups of batter on low heat, 2 minutes each side, until golden and cooked through. Keep warm. Repeat with remaining batter.
4. Meanwhile, combine passionfruit pulp with remaining sugar. To serve, stack pancakes on a warm plate. Top with reserved ricotta, passionfruit and banana, if desired.

ricotta, milk, eggs, flour, baking powder, sugar, vegetable oil, passionfruit pulp, banana

Taken from recipes-plus.com/api/v2.0/recipes/25441 (may not work)