Zucchini, corn and ricotta pancakes

Ricotta

• 1500 g full cream milk
• 40 g white vinegar
• ¼ tsp sea salt

Pancakes

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