There’s this little tradition between my mum and I. On the rare occasion that my dad isn’t home for supper, we will have an evening meal of pancakes. (My dad would refuse to eat sweet pancakes for dinner, I’m sure.) I’m talking stacked-up, thick, fluffy pancakes. Of course there’s maple syrup, sometimes a sprinkle of toasted pecans and a schmear of cream cheese (try it). These particular pancakes are some of the fluffiest I’ve ever made, thanks to the involvement of the ricotta. Oh, and don’t worry if it sounds like something is going seriously wrong when you flip the pancake over – the berries may start to burst and will cause a hissing sound when the juice hits the pan.