If you fancy pancakes for breakfast over the weekend, try this wonderfully simple recipe from Nigella Lawson. Served with strawberries and cream they're a big hit with my family. I've made a gluten-free variety using quinoa flour instead and they worked beautifully too.

Thanks Nigella; still a goddess!

Ingredients

250 grams ricotta cheese (full-fat / wholemilk)
125 ml milk
2 large eggs (separated)
100 grams plain flour
1 teaspoon baking powder
pinch of salt
2 teaspoons oil
250 grams of chopped strawberries or berries of your choice
Cream to serve

Method

Put the ricotta, milk and egg yolks into a bowl and mix well to combine. Stir in the flour, baking powder and salt and gently whisk to make a smooth batter. Beat the egg whites until they become foamy - this isn't hard work even, whisking by hand, which is all that's needed here - and then fold them into the ricotta mixture.
Heat the oil in a large frying pan and drop in heaped dessertspoons of batter.
Cook the pancakes for about 1 minute until golden and then flip them over and cook for another minute. Keep the cooked pancakes warm, by tenting with foil on a large warmed plate, while you work your way through the batter, and then serve with strawberries and cream.