In a bowl mix the egg yolks, milk and vanilla

Add the s.r.flour, salt, baking powder and sugar

Whisk to form a smooth batter

Mix in the melted butter

Stir in the blueberries

Gently fold in the ricotta

In a separate clean bowl whisk the egg whites to a meringue consistency

Gently fold in the egg white. Stir until the egg white is well distributed

Should be used within 30 minutes

In your frypan, over medium heat, melt a little butter

When the butter is sizzling add a generous scoop, say 220ml

Tilt the frypan to distribute the batter to give a diameter of around 12cm

Cook for 2 – 2½ minutes – bubbles will start to appear. Turn the pancake

Cook other side for about 1 – 1½ minutes

Repeat until all the batter is used

Serve one or two pancakes with whipped cream and maple syrup

I topped mine with honeycomb butter, toasted almonds, some more blueberries and a dusting of icing sugar.