The ricotta pancakes are the lighter, fluffier friend of the American pancakes you’re normally used to. They’re healthier and lower in cholesterol as well, but I would be kidding you if I told you they were low-fat. I prefer to make these around the size of a coaster, instead of large pancakes. It makes the perfect Sunday breakfast, and they’re better than the ones you get from Bill’s for a whopping $17 a serving.

Preparation Time 2 minutes, Cooking Time 20 minutes (Makes 8 pancakes)

Ingredients (serves 4) 1 cup self-raising flour 1 tsp bicarb of soda Pinch of salt 2 tbs caster sugar 125g fresh italian ricotta 1 cup (250ml) skim milk 1 egg, separated, whites whisked 3 tbsp unsalted butter, melted Olive oil spray Sliced bananas, Organic vanilla yoghurt and syrup Method Sift the flour, soda and salt into a bowl and stir in sugar. In a separate bowl, combine the ricotta, milk, egg yolk, melted butter, beating well until smooth. Gradually whisk this into the dry ingredients to form a smooth batter. Fold in egg whites.

Heat a large heavy based, non-stick frying pan, spray lightly with oil and using  ladle, pour in small round dollops of batter. Cook 2 pancakes at a time over medium heat for 3 minutes or until bubbles appear over the surface, then flip over and cook for 1-2 minutes.

Ricotta pancakes are a lot more fragile so you have to flip them carefully, or the inside will splatter out. Though my favorite part is eatly the oddly shaped ones while cooking. While all of this is happening, slice bananas and place on an oven tray. Sprinkle sugar on top and grill under oven until caramelised. Serve hot with a spoonful of yoghurt, banana slices and drizzle some maple syrup (only very little!)