ASDA part of the Wal-Mart family

• 4 ripe nectarines or peaches
• 50g butter
• 2tbsp set honey
• Pinch ground cinnamon
• 250g Asda Ricotta
• 150ml full-fat milk
• 3 large eggs, separated
• 150g plain flour
• 1tsp baking powder
• A little sunflower oil

1 Preheat the oven to 180C/160C Fan/Gas 4. Halve and stone the nectarines or peaches and put them cut side up in an ovenproof dish. Melt 15g butter and mix with 2 teaspoons honey. Brush on to the fruit and cook in the oven for 15 minutes.

2 Mix the rest of the butter with the remaining honey and the cinnamon. Divide into 4 portions and chill until needed.

3 While the fruit is cooking, make the batter. Mix the ricotta with the milk and egg yolks. Sift the flour and baking powder into a large bowl. Make a hole in the centre, pour in the ricotta mixture and stir to make a thick batter. Whisk the egg whites until stiff, then fold in.

4 Lightly grease a large, non-stick frying pan with oil and heat. Add 2 tablespoons batter and cook over a medium heat for 2 minutes. Flip and cook the other side for a minute. Continue with the rest of the batter, cooking as many pancakes at a time as can fit in the pan, until all the batter has been used up. Divide the pancakes between 4 plates, top with the honey butter and serve with the baked fruit.