Cheesy ricotta and herb pancakes

1 Put the yolks, ricotta, Parmesan, flour and herbs into a bowl. Season with salt and black pepper and mix everything together well.

2 Whisk the egg whites in a scrupulously clean, grease-free bowl until the mixture stands in soft peaks.
Fold a spoonful of the beaten egg whites into the ricotta mixture to loosen it, then fold in the remaining egg whites.

3 Heat held the oil in a frying pan over a medium heat. Using a dessertspoon, drop 3 or 4 spoonfuls of the batter into the pan. Once the pancakes are golden on one side turn them over and cook for 1-2 min on the other side. Remove the pancakes from the pan and place on a heated plate to keep warm.

4 Heat the rest of the oil and cook the remaining mixture – you should have about 8 pancakes. Serve 2 per person with a salad of tomatoes or avocado and some rocket.