Mix the egg yolks, ricotta, milk and poppy seeds until smooth. Combine the flour and baking powder, add to the mixture. Beat the egg whites with the salt until stiff, fold in carefully. Heat a little butter in a frying pan. Fry the pancakes in batches on a medium heat for approx. 2-3 mins. on each side.
Cut the passion fruit in half, remove the flesh with a spoon, garnish the pancakes with the passion fruit and double cream.