150g self-raising flour
35g caster sugar
100g low fat ricotta
200 - 250ml low fat milk
1 egg white
Knob of butter

For the Lychees

12 fresh Lychees, peeled and quartered
1 cup water
1/3 (one third) cup caster sugar
Zest of one lime, finely grated
Zest of one orange, finely grated
Small knob of fresh ginger, peeled and finely grated

To make the pancakes:
Sift flour and sugar into a bowl, make a well in the centre and whisk in the ricotta and 200 ml milk.
In a separate bowl, whisk the egg white to soft peaks. Fold gently through the batter adding remaining milk if too thick.
Melt the butter in a non-stick pan, spoon in some of the batter, using the back of the spoon to smooth it out into a circle.
Cook over medium-low heat 2 – 3 minutes or until small bubbles begin to form and underside is golden.
Flip over and cook another 1 – 2 minutes or until golden. Remove pancake to a warm plate.
Repeat with remaining batter. Makes 4 pancakes.
For the Lychees:
Put the water and sugar into a small heavy bottomed pan. Bring to the boil and stir until sugar has dissolved.
Add the finely grated citrus zests and ginger.
Simmer for ten minutes or until syrup has reduced and thickened and is just beginning to turn golden.
Remove immediately from heat and leave to cool a little.
Stir in the quartered Lychees.
Serve two pancakes per person drizzled with the caramelised Lychees and a spoonful of low-fat ricotta sweetened with a little caster sugar.
Serves 2