Sift flours
and sugar into large bowl, whisk in cheese and milk. Beat egg whites in
small bowl with electric mixer until soft peaks form, fold into ricotta
mixture. Drop 125ml of
batter into heated non-stick pan which has been coated with cooking oil
spray, spread to 14cm round; cook about 2 minutes or until browed
underneath. Turn pancake, brown other side. Repeat with remaining
batter. You will need 8 pancakes for this recipe.
Serve -
Pancakes with maple syrup and ice-cream; top with fresh berries, if
desired.
