Stevie Parle makes ricotta and cinnamon breakfast hotcakes in India on The Spice Trip cinnamon trail.

The ingredients are: 250g ricotta cheese, 125ml milk, 2 eggs, separated, 100g plain flour, sieved, 1 tsp baking powder, Pinch of salt, 60g butter, mixed with, 1 tsp ground cinnamon, honey and fresh fruit, to serve.

To prepare the hotcakes combine the ricotta, milk and egg yolks in a bowl and mix well.

Fold in the flour, baking powder and a pinch of salt and gently beat to make a smooth batter.

In a separate, clean bowl, beat the egg whites until you have soft peaks, then fold them into the ricotta mixture.

In a large, heavy-based frying pan, melt a heaped teaspoon of the cinnamon butter and when it begins to foam, add tablespoons of the batter to the pan, leaving a little space between each one. When you can see bubbles breaking through the surface, turn them over.

Once the pancakes are cooked and golden on both sides, transfer to a warm plate and cover with a tea towel to keep warm while you cook the remainder.

To finish, dot with the remaining cinnamon butter and serve with a drizzle of honey and some fresh fruit, if you want.