Clementine & chocolate hotcakes

In a large bowl, use an electric hand mixer to beat 120g butter for about 1 minute until light and fluffy. Drizzle over the salted caramel and a pinch of salt, then beat again until combined and smooth; set aside.

Separate the eggs between 2 large mixing bowls. Use a spatula to stir the ricotta and milk into the yolks until smooth, then fold in the flour and sugar until you have a thick batter. Add a pinch of salt to the egg whites, then use an electric hand mixer to whisk to soft peaks; fold into the egg yolk mixture in 3 batches, taking care not to knock out the air. Carefully fold in the chocolate chips and clementine zest.

Preheat the oven to 100ºC, gas mark 1⁄4, and line a baking tray with parchment. In a large, nonstick frying pan, melt 1⁄2 tsp butter over a medium-high heat. Add 2 tbsp batter to the pan to make a pancake, then repeat 2-3 times (depending on space in the pan). Cook the pancakes for 1½-2 minutes on each side until golden. Transfer the pancakes to the lined tray and keep warm in the oven. Wipe out the pan with kitchen paper, then repeat with the remaining butter and batter. Arrange the pancakes on a platter and top with the clementine segments or slices, dust with a little icing sugar, if liked, and serve with the salted caramel butter.