Ricotta Pancakes With Mixed Berries - cooking recipe

Ingredients

2 None eggs, separated
2 1/4 cups all-purpose flour
2 tsp vanilla extract
2 tsp baking soda
1/3 lb ricotta cheese
1 1/4 cups milk
2 tbsp butter
6 tsp granulated sugar
2 oz blueberries
3.5 oz red currants
3.5 oz strawberries, hulled and quartered
3.5 oz raspberries
4 tbsp maple syrup

Preparation

For pancakes, whisk egg yolks then add flour, vanilla extract, baking soda and ricotta then add milk. Whisk egg whites until stiff and fold in. Working in batches, heat butter and cook pancakes until both sides are golden. Keep warm.
Meanwhile, dissolve sugar in 5 tbsp just-boiled water until dissolved. Set aside to cool. Toss with berries.
Serve pancakes with berries and maple syrup.