•  1½ cups (225g) self-raising (self-rising) flour
•  ½ cup caster (superfine) sugar
•  4 eggs, separated
•  1½ cups (375ml) buttermilk
•  1 teaspoon vanilla extract
•  200g ricotta
•  ¼ cup (55g) caster (superfine) sugar, extra
•  1 teaspoon ground cinnamon
•  maple syrup and lemon wedges, to serve

maple butter

•  80g butter, softened
•  1-2 tablespoon maple syrup

  To make the maple butter, place the butter and maple syrup in a bowl and stir to combine. Cover and refrigerate until ready to use.

  Place the flour, sugar, egg yolks, buttermilk and vanilla in a bowl and mix to combine. Whisk the eggwhite until stiff peaks form and fold through the flour mixture with the ricotta.

  Heat a lightly greased large non-stick frying pan over low heat. Cook 2 tablespoons of the mixture, in batches, for 3–4 minutes each side or until puffed and golden. Combine the extra sugar and cinnamon and sprinkle over the pancakes. Top with the maple butter, drizzle over the maple syrup and serve with lemon wedges. Serves 4.

  * For blueberry ricotta hotcakes, add 1 cup (150g) fresh or frozen blueberries to the flour mixture with the ricotta. Top hotcakes with maple butter and drizzle over maple syrup.