This could be your new favourite pancake recipe, thanks to eatlove.com.au. Neil Perry is chef and restaurateur at the Rockpool group of restaurants in Sydney, Melbourne and Perth, as well as the author of several books. This recipe comes from his book Easy Weekends (Murdoch).

These buttermilk pancakes are great with any berries, but also nice with ripe stone fruit. They are yummy with a whipped maple syrup butter on them, or even just plain maple syrup poured straight over.

Ingredients
150g of plain (all-purpose) flour
2 tbsp of caster (superfine) sugar
2 tsp of baking powder
1 tsp of bicarbonate of soda (baking soda)
½ tsp of salt
½ tsp of ground cinnamon
2 free-range or organic eggs
375ml of buttermilk
125g of fresh ricotta cheese
160g of unsalted butter, melted and cooled
to serve, yoghurt and fresh berries

Preparation
Sift the flour, sugar, baking powder, bicarbonate of soda, salt and cinnamon into a large bowl. Break the eggs into a bowl and lightly beat with a fork. Add the buttermilk and ricotta to the eggs and beat well. Add the buttermilk mixture to the flour mixture and stir to combine, then stir in half the melted butter.

Heat a large, heavy-based frying pan over medium heat and add a little of the remaining butter to the pan. Make 2 or 3 pancakes at a time by pouring batter into the pan, leaving space between each one, so they don't join. Cook until bubbles form and the bottoms are golden, this takes about 2 minutes.

Turn the pancakes and continue cooking for another 2 minutes, or until they are cooked through.

Repeat the process, adding a little more butter to the pan each time, and keeping the pancakes warm in the oven on low while you cook the remainder.

Serve immediately with yoghurt and some beautiful fresh berries.

See more at eatlove.com.au where you can follow your favourite chefs, share their recipes and buy their books.