Courgette, Corn and Ricotta Pancakes

Ricotta

• 1500 g whole milk
• 40 g white vinegar
• ¼ tsp fine sea salt

Pancakes

• 310 g courgette (approx. 1), cut in pieces
• 1 spring onion, white part only
  of 1 shallot
• 40 g unsalted butter, plus extra for frying
• 170 g self-raising flour
• 200 g buttermilk
• ¼ tsp fine sea salt
• ¼ tsp ground black pepper
• 2 eggs
• 130 g corn kernels, fresh