Ricotta Pancakes With Passionfruit - cooking recipe

Ingredients

12 oz ricotta
1/2 cup milk
3 None large eggs, separated
1 cup all-purpose flour
1 tsp baking powder
1/4 cup sugar
1 tbsp vegetable oil
1/2 cup passionfruit pulp
None None Sliced banana, to serve

Preparation

Combine 2/3 of the ricotta, the milk and egg yolks in a bowl. Sift in flour and baking powder. Lightly fold together.
Whisk egg whites in a clean, dry bowl until soft peaks form. Gradually whisk in 2 tbsp sugar. Gently fold egg whites into the ricotta mixture until just combined. Mix together remaining ricotta and 1 tbsp sugar, until smooth. Set aside.
Heat oil in a non-stick frying pan on medium. Wipe out excess oil with paper towel. Cook 1/4 cups of batter on low heat, 2 minutes each side, until golden and cooked through. Keep warm. Repeat with remaining batter.
Meanwhile, combine passionfruit pulp with remaining sugar. To serve, stack pancakes on a warm plate. Top with reserved ricotta, passionfruit and banana, if desired.