Ricotta Pancakes For Breakfast, Lunch, Tea

• 100 grams (4 oz) Ricotta cheese
• 100 milliliters (4 fl oz) milk
• 2 medium eggs
• 75 grams (3 oz) plain soft flour
• half teaspoon baking powder
• a pinches salt
• A little unsalted butter for cooking

1. Beat the ricotta with the milk and egg yolks until smooth.
2. In a separate large bowl, sift together the flour, baking powder and salt.
3. Add the wet mixture to the flour and stir very lightly.
4. Beat the egg whites until stiff then fold them into the batter.
5. Melt just a little butter in a small frying pan and add 3 tablespoons of batter. Tilt the pan to get an even thickness of batter.
6. Cook on a low to medium heat until the pancake is lightly golden on the bottom. Turn and cook for another minute or so until cooked through.
7. Cook the rest of the pancakes in the same way, adding a little extra butter to the pan for each.
8. Serve hot with your choice of fruit or sauce, or both.

ricotta cheese, milliliters, eggs, flour, baking powder, salt, cooking

Taken from food52.com/recipes/35611-ricotta-pancakes-for-breakfast-lunch-tea (may not work)