Preparation
Whisk together the wet ingredients: ricotta, milk, egg yolks, and vanilla then set aside.
In a large bowl mix the flour, baking powder, sugar and salt.
Whisk the egg whites until fluffy, set aside.
Sift the flour mixture into the wet mix then fold in part of the whisked egg whites, before folding the remaining into the mixture.
Preheat a large frying pan on a medium heat. Spritz the pan with cooking spray. Drop 60 grams/ 2 tbsp batter into the pan and cook for about 2 minutes either side.
To make the kiwi eyes, use a large piping tip. Carefully cut a circle in the centre of each kiwi slice. Then with the remaining outer portion, cut in half using 2 bits for stem and 2 bits for leaves.
Arrange strawberry petals around the pancake then place the kiwi eyes onto the pancake and add the blueberries into the centre of the kiwi.
Use a blueberry for the nose then slice one petal in half to form the mouth. Arrange the remaining blueberries around plate.
Rustle up these tasty ricotta pancakes for breakfast or brunch. Strawberries are a great source of Vitamin C, which supports healthy gums, teeth, bones and skin – flip, flip hooray!