Ingredients:

250g/9oz ricotta cheese
*1 tbsp caster sugar
3 Large eggs, separated
Zest of one lemon
2 tbsp melted butter
55g/2oz plain flour

For Chocolate pancakes:
All the same ingredients except the lemon zest.
- add 1 heaped tablespoon of cacao powder

* the original recipe asked for 5tbsp of sugar, I see this unnecessary as you will be potentially be adding other sweet items on top and plus my syrup. I always do this in my recipes, reducing the sugar content.

Method:

1. Place the ricotta cheese, sugar and egg yolks in a large bowl and mix together.
2. Stir in the lemon rind and melted butter. * don't add lemon rind for chocolate pancakes
3. Sift in the flour and fold in.
4. STEP ONLY for Chocolate pancakes - add flour and cacao powder together.
5. Place the egg whites in a separate bowl and whisk until soft peaks form.
6. Gently fold the egg whites into the ricotta mixture.
7. Put a non-stick frying pan onto a medium heat and add heaped tablespoons of the mixture allowing room for spread. Cook for 1-2 minutes or until the underside is coloured then turn over and cook for another 2 minutes.
8. Serve with a drizzle of ginger syrup and enjoy.

Other additions

All these pancakes can be scattered with a nice selection of fruits and nuts.
Lemon and Ginger pancakes
- mango slices
- seared slices of orange
- pecans or pistachios for something fancy

Ginger and Chocolate pancakes
- mixed berry compote
- walnuts
- chopped stem ginger