Anari or Ricotta Pancakes

INGREDIENTS

3 eggs, separated
180g anari or ricotta cheese
180ml milk
180g plain flour
1 tsp baking powder
1 tsp ground cinnamon
A pinch of ground cloves
Olive oil, for cooking
To serve - Greek yoghurt, warm blueberries, or any fruit you love

METHOD


In a clean mixing bowl, whisk the egg whites until they form stiff peaks and set aside.


In a separate bowl, whisk together the egg yolks and anari (or ricotta) until smooth and creamy. Stir in the milk until combined.


Gently fold in the flour, baking powder, cinnamon, and cloves. Mix until just combined - don't overwork the batter.


Carefully fold the whipped egg whites into the batter in two batches, keeping as much air in the mixture as possible. This is what gives you that light, fluffy texture.


Let the batter sit for about 10 minutes. This helps with an even better texture when cooking.


Heat a frying pan over medium-high heat and add a little olive oil. Scoop about ¼ cup of batter per pancake into the pan. Cook for 3–4 minutes or until golden underneath, then flip and cook the other side for 2–3 minutes.


Plate the pancakes while still warm. I love serving them with Greek yoghurt and gently warmed blueberries, but feel free to get creative in your own way