125g of ricotta cheese
1 heaped tablespoon of sugar
grated rind of half a lemon
50g of melted butter
milk, see the method for how much to use.
1 teaspoon of lievito per dolci, if you can't get this then use baking powder.
Now get cooking.
1. Break the egg in to a bowl and add the ricotta, the melted butter, the grated lemon rind and the sugar. Mix well then add the flour and the raising agent.
2. Beat in the flour with enough milk to make a thick batter. Remember that this batter has to retain its shape in the pan. It should only spread enough to form rough circles in the pan.
3. On a medium flame heat a heavy based pan and add a little butter. When the butter is ready drop dessertspoons of mixture into the pan. You will only be able to cook about 4 pancakes at a time. Remember that they will spread and rise. When the pancakes are golden brown on one side tip over and cook on the other side. Adjust the heat if the pancakes are cooking too quickly or too slowly.
I served these pancakes with lightly cooked fresh blackberries as they are in season at the moment, and they are growing in abundance about 50 metres away from the house but they work well with most fruits.