250g ricotta cheese
4tbl caster sugar
3 eggs, separated
finely grated zest of an orange
2tbl melted butter (plus extra for cooking)
50g plain flour
Serve with thick Greek yogurt and runny honey.
The Kitchen Diaries
Fourth Estate, London
In a large bowl, mix the ricotta, caster sugar and egg yolks. Grate the orange zest into the bowl and stir in in gently with the melted butter. Sift in the flour and tenderly fold in. In a large bowl, beat the egg whites till stiff, then fold them lightly into the ricotta. Carefully fold in the raspberries.
Warm a non-stick frying pan over a moderate heat and brush it with a little butter. Place a heaped tablespoon of mixture in the pan, then another two or three depending on the size of your pan. Let them cook for a minute or two, till they have risen somewhat and the underside has coloured appetisingly, then, using a palette knife, flip them over to cook the other side. Do this as if you mean it, otherwise they will collapse as you turn them. A further couple of minutes' cooking, then serve immediately hot from the pan.