Ingredients: • 150g self-raising f lour • 1t salt • 25g caster sugar • 4 large eggs, separated • 185ml buttermilk • 65g unsalted butter, melted • 375g ricotta cheese • 200g fresh, cooked corn kernels • 1 green chilli, deseeded and finely chopped • A large handful of coriander leaves, chopped • 2 spring onions, finely sliced • 100g coriander leaves, roughly chopped • 3 long green chillies, roughly chopped • ¼ red onion, thinly sliced • 1 spring onion, finely sliced • 1 garlic clove, roughly chopped • 6T lime juice • 1t palm sugar • 10 cherry tomatoes, finely chopped • ½ cucumber, deseeded and diced • Salt and pepper • Butter, for frying • Guacamole • Sour cream Directions: To make the pancake batter, sift the flour, salt and sugar into a bowl. Whisk together the egg yolks, buttermilk and melted butter, and beat into the dry ingredients. Fold in the ricotta, corn kernels, chilli, coriander and spring onions. In a separate bowl, whisk the egg whites until soft peaks form, and fold into the batter in three batches. For the salsa, place the 100g coriander leaves, long chillies, red onion, spring onion, garlic clove, lime juice, palm sugar, cherry tomatoes and cucumber in a food processor and process until combined but still a little chunky. Season to taste with salt and pepper and, if necessary, add more chopped coriander. Heat a pancake griddle or nonstick frying pan and brush with a little butter. Pour spoonfuls of the batter onto the griddle and cook until little holes appear on top. Turn the pancakes over and cook the other side until golden brown. Serve topped with guacamole, a dollop of sour cream and coriander salsa. Serves 6 This recipe was originally featured in the June 2012 issue of House and Leisure.