Ingredients:
- 250g ricotta
- 125ml whole milk
- 2 large eggs, separated
- 100g plain flour, sieved
- 1 tsp baking powder
- Pinch of salt
- 2 crunchie bars
- 125g salted butter
- Good quality maple syrup
Method:
- Pre heat oven to 140C
- Place ricotta, milk and egg yolks in a bowl and mix until combined.
- Tip in flour, baking powder and salt gently combine until fully incorporated.
- In a separate bowl whisk egg whites until stiff peaks, then gently fold into ricotta mixture a third at a time. Being careful not to be too heavy-handed.
- Preheat a lightly oiled pan on a medium heat, cooking in 2 or 3 batches depending on pan size, try as evenly as possible to ladle into pan. Cook for 4-5 mins on each side until golden brown, place in oven to keep warm, repeat until you have used up all pancake batter.