Lemon Cheesecake Pancakes with Passionfruit

Serves 6, Prep and Cook: 40 mins

Melted unsalted butter, for greasing ½ cup fresh passionfruit pulp (about

4 to 5 passionfruit)

PANCAKE BATTER 1 cup fresh ricotta (225g), crumbled 165ml can light coconut milk 3 eggs, separated 2 tblsps caster sugar 1 cup plain flour 1¼ tsps baking powder

CHEESECAKE FILLING 250g chopped cream cheese, at room

temperature ¹⁄³ cup sour cream ¼ cup caster sugar 1 tsp finely grated lemon rind 1 tblsp lemon juice

1 To make cheesecake filling, beat cream cheese, sour cream and sugar in a small bowl of an electric mixer until smooth. Add rind and juice. Beat until combined. Transfer to a bowl. Cover and refrigerate. 2 To make pancake batter, whisk ricotta, milk and egg yolks in a large bowl until combined. Add sugar and combined sifted flour and baking powder. Mix until just combined. 3 Beat egg whites in same clean, small bowl of electric mixer until firm peaks form. Fold into ricotta mixture in two batches. 4 Brush melted butter over base of a large, non-stick frying pan over a medium heat. Add ¼ cup ricotta mixture. 5 Cook for about 2 minutes on each side, or until golden. Remove. Repeat with remaining melted butter and batter to make 12 pancakes in total. Cool to room temperature. 6 To serve, sandwich two pancakes together with 1½ tblsps filling on six serving plates. Spoon 1½ tblsps filling on top of each stack. Drizzle with passionfruit pulp.