Ricotta pancakes with berries and lemon honey sauce

1 Lightly spray a large, heavy-based non-stick frying pan with olive oil and preheat over medium heat.

2 To make batter, place dry ingredients in a large bowl, mixing to combine. In a separate bowl, whisk eggs until light and fluffy. Add milk and ricotta, whisking until smooth. Make a well in centre of dry ingredients, then pour in egg mixture, stirring until combined and batter is smooth and free of lumps.

3 Spoon two separate ladlefuls of batter into pan and cook both pancakes for 2 minutes or until bubbles appear on the surface and pop. Using a spatula, carefully flip over and cook for 2 minutes on other side or until golden. Transfer pancakes to a plate and cover with tea towel to keep warm. Repeat with remaining batter to make 8 pancakes in total.

4 Stack two pancakes on each serving plate. Divide strawberry slices between each layer. Place lemon zest, juice and honey in a small bowl, mixing to combine. Top pancake stacks with yoghurt and blueberries. Drizzle with lemon honey sauce and serve sprinkled with muesli mix and reserved zest.