Nigel Slater’s recipe for little herb pancakes

I have used tarragon in these light savoury pancakes, but dill, parsley or chervil are worthy contenders, too. They will not keep, so try to eat them as soon after lifting from the pan as possible

Makes 6, serves 2. Ready in 30 minutes

ricotta 250g
eggs 4
spring onions 3
chopped tarragon 1 tbsp
flour 4 tbsp
butter 20g
olive oil 1 tbsp

Put the ricotta into a bowl and mash lightly with a fork. Separate the eggs. Remove the roots and very dark, tough, shoots of the spring onions. Slice into thin rounds.

Using a shallow pan over a medium heat, melt the butter and pour in the oil. Stir in the sliced spring onions and cook for about 5 minutes, until the spring onion has softened. Remove the onion and set aside.

Stir the egg yolk into the ricotta with the chopped tarragon, cooked spring onion and a grinding of salt and black pepper. Sift in the flour and stir in. Beat the egg whites until thick and foamy, then fold them into the ricotta.

Return the pan to a low to medium heat. Place 2 or 3 large spoonfuls of the batter into the warm pan and leave to cook for 3 or 4 minutes. (I use a large, heaped mixing spoon for each pancake. They will be roughly the diameter of a digestive biscuit.)

Using a palette knife, gently lift up one edge of the pancake to check its progress. If it is pale gold in patches, then flip it with the palette knife, turning it upside down and leave to cook for a further 3 or 4 minutes, until cooked. Lift from the pan with a palette knife or spatula and eat immediately.