Ingredients:
1 cup self-raising flour
1 cup whole meal self-raising flour
1/3 cup sugar
1 cup Ricotta cheese
1 1/2 cups milk
2 egg whites
olive oil to coat pan

Directions:
Sift flours and sugar into large bowl, whisk in cheese and milk. Beat egg whites in a small bowl until soft peaks form, fold into Ricotta mixture.
Place 1/2 cup (125ml) of mixture into non-stick pan, which has been coated with olive oil, spread to 14cm round, cook over low heat until browned on both sides. Repeat with remaining mixture. You will need 8 pancakes for this recipe.
Serve pancakes with a tablespoon of maple syrup.