These great little hotcakes - known as 'fluffies' in our kitchen - are gold and crispy on the outside, and soft and creamy inside. They’re easy peasy to make, and go very well indeed with all sorts of breakfast/brunch ingredients; fruit (mango!) and honey and cheese, grilled tomatoes and mushrooms and scrambled eggs

125g Ricotta cheese

60mls milk

1 egg, separated

50g plain flour

½ tsp baking powder

Sea salt flakes, lightly crushed

Coconut oil to fry

• Put the Ricotta, milk and egg yolk into a decent sized mixing bowl, and whip till smooth. Fold in the flour, baking powder and salt

• In a separate bowl, beat the egg white till it forms soft peaks, then fold it gently into the ricotta mixture to form a smooth, fluffy batter

• Over a high heat, melt a desert spoon of coconut oil in a large heavy bottomed frying pan. Turn the heat down half way. Put dessertspoons full of the mix in, making sure they have a little space between them. Fry gently for about 3 minutes, then turn over, till both sides are golden and crispy, but they're still soft inside. Put on a plate, sprinkle with a little salt, and keep warm while you do the rest of the mix