Lime and ricotta pancakes

Easy to make, light and delicious, serve with a wedge of lime and maple syrup,

crispy bacon maybe and when we are in the strawberry season, a few crushed

with caster sugar, spooned over the pancakes is just about the best.

Makes about 12

250g ricotta

100g self-raising flour

1 tablespoon sugar

100ml milk

juice ½ lime

2 eggs

knob of butter

Mix the ricotta, flour, sugar, milk, lime juice well together, separate the eggs and add the egg

yolks to the mixture, whisk up the whites and fold gently into the mixture, Heat a large pan

with a knob of butter, keep the heat just medium, spoon about six tablespoons of the mixture

into the pan, cook for about 3/4 minutes on each side, until nicely browned. Keep warm in a

low oven then continue with the next 6 pancakes. Serve warm.