Love fluffy pancakes? Ricotta is the secret ingredient in this easy pancakes recipe, adding a creamy lightness that pairs beautifully with fresh fruit and Greek yoghurt. For those short on time, the batter can be made up to 24 hours ahead and kept in the fridge. Allow it to stand out of the fridge for 30 minutes before using, and thin down with a little buttermilk or milk if necessary.
Sift flour into a large bowl. Stir in sugar. Whisk together buttermilk, egg yolks and vanilla in a jug until smooth.
Add buttermilk mixture to flour in bowl and whisk to combine. Crumble ricotta over the top and whisk until thick and smooth.
Whisk egg whites in a medium bowl until stiff peaks form. Add a spoonful to batter and fold in until combined. Add remaining egg white and fold in until just combined.
Grease a large, non-stick frying pan with melted butter. Place over a medium heat. Pour 1⁄3 cup of batter into pan for each pancake. Cook for 2-3 minutes or until bubbles appear on the surface. Turn over and cook for a further 2-3 minutes or until golden. Repeat with remaining batter.
Dollop with yoghurt and serve with nectarines and blueberries. Drizzle with maple syrup.
Choose an alluring accent colour such as azure for your plates and cutlery to match the freshness of the dish and the delightful time of day.