In a large bowl, whisk together ricotta, egg yolks, milk, sugar, cinnamon and vanilla until combined.

In a separate bowl, whisk egg whites with pinch of salt to stiff peaks. Set aside.

Fold flour through ricotta mixture very gently, until just combined. Some lumps are fine. You really don't want to overmix it here.

Gently fold in egg whites in four batches, being careful not to overmix.

Heat a little olive oil and butter in a frying pan over a low-medium heat. Working in batches, add 1/2 cup of batter to the pan and cook for around 2 mins on each side, until golden and cooked through. Transfer to a plate and keep warm.

Serve hotcakes with salted butter, maple syrup, sliced nectarines and blueberries.