250 g/9 oz/1 ¼ cups ricotta
1 lemon, zest finely grated
175 ml/ 6 fl, oz /2/3 cup vegan whole milk
4 large vegan eggs, separated
100 g/3 ½ oz /2/3 cup self-self raising flour
50 g/1 ¾ oz/1/4 cup castor (superfine) sugar
butter, for frying
For The Raspberries Dip..
225 g/8 oz/1 ½ cups raspberries, defrosted if frozen
175 g/ 6 oz/3/4 sugar (superfine) sugar
2 tsp cornflour (cornstarch)
1 tsp vanilla extract
1.First make the raspberry dip. Put the raspberries and sugar in a saucepan with 125 ml water. Bring to the boil, then reduce the heat and simmer for 2 minutes, stirring occasionally. Slake the cornflour with 2 tablespoons of cold water, then take the pan off the heat and stir in the vanilla. Transfer to a serving bowl.
2.Whisk the ricotta with the lemon zest, milk and egg yolks until stiff, then whisk again until smooth
3.Whip the egg whites with an electric whisk until stiff, the fold them into the batter.
4.Melt a small knob of butter in a large frying pan over a low heat. Spoon heaped tablespoons of the batter into the pan and cook for 2 minutes or until small bubbles start to appear on the surface. Turn the pancakes over with a spatula and cook the other side until cooked through.
5.Repeat until all the batter has been used. Keeping the finished batches warm in a low oven.
6.Serve the pancakes straight away with the raspberry dip.