Place ricotta, milk and egg yolks into mixing bowl and mix5 sec/speed 5.
Add flour, baking powder and salt and mix 5 sec/speed 5until just combined. Transfer into a large bowl and set aside. Clean and dry mixing bowl.
Insert butterfly whisk. Place egg whites into mixing bowl and whip 2 min/speed 4or until stiff peaks form.Remove butterfly whisk. Fold egg whites through reserved batter in two batches.
Place a large non-stick frying pan over a medium-low heat. Place a little of the butter into frying pan and allow to melt. Place 3 x ⅓-cupfuls of batter into pan (cooking 3 pancakes at a time) and cook for approx. 3 minutes, or until just starting to set at edges. Turn pancakes and cook for a further 3-4 minutes, or until golden. Transfer onto a plate and cover to keep warm. Repeat with remaining batter (makes approx. 15 pancakes in total). Serve pancakes warm, topped with reserved dried fruit compote and yoghurt.
Tips & Tricks
Pancake batter can be made in advance and stored in the refrigerator for up to 24 hours.
To make your own ricotta, visit Cookidoo and register to receive a 30-day free trial.
The Gluten free flour mix and Gluten free baking powder recipes can also be found on Cookidoo.