Great British brunching

Indulge in a glorious breakfast with chef Sally Clarke, whose latest book First Put On Your Apron is the perfect kitchen go-to

RICOTTA PANCAKES WITH MAPLE SYRUP

SERVES 4-8

3 free-range eggs, separated

225g ricotta

150ml milk

185g plain flour

½ tsp bicarbonate of soda

1 tbsp sugar A little butter, for frying

TO SERVE Maple syrup or runny honey Chopped pecans, sliced banana, berries, poached fruit, crème fraîche or whipped double cream

• To make the batter, whisk the egg yolks together with the ricotta and milk until smooth. Sift the flour with the other dry ingredients and a pinch of salt into a bowl and make a well in the centre. Pour the liquid in and gently start to stir with a whisk, incorporating the flour little by little. Give it a brisk whisk to remove any lumps, set aside.

• Just before cooking, whisk the egg whites until stiff peaks have formed. Fold into the batter then leave in a cool place. Heat the oven to 160°C/Gas 3.

• Heat a little butter in a non-stick frying pan. Using a ladle, pour a small amount of the batter into the pan, making 3-4 pancakes at a time. They will cook quite quickly over a medium heat, turning a golden colour on the underside. Flip each pancake over and cook as before. Once brown on both sides, remove to a plate in the warm oven and cook the remaining pancakes.