Courgette, Corn and Ricotta Pancakes

Ricotta

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

Pancakes

• 310 g courgettes, cut in pieces
• 1 spring onion, white part only, cut in pieces
  or 1 shallot, halved
• 40 g unsalted butter, diced, plus 5 tsp extra for frying
• 170 g self-raising flour
• 200 g buttermilk
• 2 medium eggs
• ¼ tsp fine sea salt
• ¼ tsp ground black pepper
• 130 g fresh sweetcorn kernels