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1 cup ricotta
2 tbls caster sugar
1 egg
1 cup milk
1 cup self-raising flour
20g butter

Whisk the ricotta, sugar and egg together in a bowl. Lightly whisk in the milk and then the flour until just combined. Don’t overdo it; the batter should still be a little lumpy.

Melt a little of the butter in a large, heavy-based frying pan over medium heat, Working in batches, pour ¼-cup measures of pancake mix into the pan, leaving plenty of room between, then use the back of a spoon to spread them out to about 10cm rounds. Cook for 1-2 minutes, until bubbles appear and the underside is golden. Flip and cook the other side.

Transfer the cooked pancakes to a plate and keep them warm under a clean tea-towel while cooking the remaining mixture. Wipe the pan out with paper towel and add a little more butter between batches.

Try these delicious variations:

Top with sliced banana, drizzle with golden syrup and sprinkle with brown sugar.

Top with fresh berries and yogurt of lightly whipped cream

Top with jam and whipped cream

Sprinkle with castor sugar and squeeze over some lemon juice

After spooning the batter into the frying pan, lightly press blueberries or sliced strawberries into each pancake before you flip them.

For more delicious food, recipes and cooking ideas, head to Yahoo!7 Food.