Jo Pratt's Ricotta, Lemon and Raisin Hotcakes with Maple Syrup

I love to have these at the weekend for breakfast or brunch. They're also great when you have guests staying over, so make sure you keep this recipe in a safe place.

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   1. For the pancakes, mix together the ricotta, milk, lemon zest and egg yolks. Add the flour, baking powder, raisins, caster sugar and salt, and mix until everything is just combined. Be careful not to over-mix the batter, or the hotcakes will turn out rather heavy.
   
   2. In a separate bowl, whisk the egg whites until they form stiff peaks. Add a spoonful to the ricotta mixture to loosen, then fold in the rest with a large metal spoon, trying not to knock out all of the air from the whites.
   
   3. Heat a little oil in a large non-stick frying or pancake pan. Drop a few spoonfuls of the batter into the pan, leaving enough space between each to turn them. Cook over a low-medium heat for a couple of minutes until golden underneath (lift an edge to have a peek). Flip over using a palette knife or fish slice and cook for a further minute or so until golden.
   
   4. Keep warm (such as on a plate with a tea towel over the top near the hob, or in a low oven) while you continue to cook the rest, adding a little more oil to the pan for each batch.
   
   5. Serve the pancakes with the maple syrup drizzled all over and some fresh fruit on the side if you fancy it.