Pancake stack with Le Roulé Pineapple

Serves 8 to 10 pancakes

250 g T45 flour

2 teaspoons baking powder

70 g granulated sugar

1 pinch of salt

80 g unsalted butter

3 large eggs

160 g milk

200 g Granarolo ricotta

Sunflower oil

To serve with

125 g Le Roulé Pineapple (Rians) 

¼ pineapple

Raspberries and blueberries

Maple syrup

1. In a mixing bowl, combine the flour, baking powder, sugar, and salt.

2. In a saucepan, melt the butter. Whip the egg whites until stiff peaks form.

3. In a second bowl, whisk together the egg yolks, milk, Granarolo ricotta, and melted butter.

4. Add the dry ingredients and whisk. Using a spatula, gently fold in the whipped egg whites.

5. Heat a frying pan, then add a drizzle of sunflower oil. Pour in 1 ladle of batter and wait until small bubbles appear on the surface. Flip the pancake and cook on the other side. Repeat until all the batter is used up.

6. Cut the pineapple into small cubes. Serve the stacked pancakes with Le Roulé Pineapple (Rians) , the fruit, and maple