Ricotta pancakes with Raspberry Dip

Ingredients.. 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 ½Continue reading “Ricotta pancakes with Raspberry Dip”