Chris Baber's ricotta pancakes

170g ricotta cheese (plus 50g for serving)

100ml milk

2 eggs, separated

75g plain flour

1 tsp baking powder

1 pinch of salt

1 tbsp sugar (optional)

50g butter

2 handfuls fresh or frozen blackberries

2 tbsp honey

Mix the ricotta, milk and egg yolks together in a large bowl until smooth.

Sift together the flour, baking powder, sugar (if using) and salt, and slowly mix into the batter.

Whisk the egg whites until they hold their peaks and are light and fluffy.

Gently fold the egg whites into the batter, one third at a time, until you have a smooth, light, fluffy batter.

Heat a knob of butter in a large frying pan over a medium heat.

Once melted, spoon in 3 tbsp of batter per pancake (or whatever size you like), gently smoothing out with the back of the spoon. Cook for a couple of minutes on each side until golden.

Cook in batches, transferring the cooked pancakes to a warm plate covered with foil.

For the blackberry compote, add the berries to a saucepan over a medium-high heat with a splash of water and the honey. Bring to the boil, mash a few with the back of a spoon, then reduce the heat and cook for 2 minutes.

To serve, stack the pancakes, top with the remaining ricotta followed by the blueberries, and drizzle with more honey for extra sweetness.