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1
To make the pancakes, begin by separating the eggs yolks from the whites. Mix the ricotta with the egg yolks, flour, baking powder, sugar and milk.
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2
In a separate bowl, whisk the egg whites until stiff peaks have formed. Gently fold the whites into the ricotta mixture trying to retain as much air as possible. Pour the mixture into a jug and keep chilled until needed.
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3
To make the compote, add berries, sugar and cornflour to a pot and bring to the boil. Reduce the mixture until thickened slightly but the berries still retain a natural shape.
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4
Spoon the pancake mixture into a medium hot oiled pan, and fry until golden brown on each side.
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5
Serve the pancakes with maple syrup and a spoon full of compote.
