First make the compote by squashing the blueberries with a fork, adding the sugar half way through. Allow to marinate for 5 minutes, while you cook the pancakes.
Grab a nice, deep bowl and mix together the ricotta, milk and egg yolks.
In another bowl, whisk the egg whites until stiff. (You can do this by hand to get your morning exercise!)
Back in the ricotta bowl, add the flour, baking powder and salt. Mix gently until combined.
Fold the beaten egg whites into the ricotta mix. Try to keep as much air in the mixture as possible – don’t over mix.
Heat a large frying pan, and with some paper towel smear a drop of oil all over the pan. Be careful not to burn yourself. Repeat this oil wipedown between batches of pancakes.
Drop in about 3 large spoons of batter at a time – they should spread out to the size of a beer coaster. Cook for around 1.5 minutes, until the underside is golden and there are lots of bubbles on the top side.
Flip quickly with a spatula, cook for another minute and flip again for even, quick cooking. Pancakes done!
To serve, pile up 3 pancakes and top with a big blob of yoghurt, a flick of fresh blueberry compote and chopped mint. Then drizzle the expensive, market-bought, hipster-made honey on top.
Recipes from the Good Vibes Cookbook by Jane and Myles Lamberth, published by Orca Publications, priced £17.99.