Ricotta pancakes with warm sugared strawberries

Sugared strawberries

• 500g strawberries, halved
• 75g sugar

Pancakes

• 250g ricotta
• 15g sugar
• nutmeg
• 3 eggs, separated
• 50g plain flour
• pinch of salt
• 30g butter

Heat the strawberries and sugar together in a saucepan over a low heat. Stir occassionally. The strawberries should release their juice. Let cool whilst preparing the rest.

Whisk ricotta, nutmeg, egg yolks, and 15g sugar in a large bowl. Then whisk in the flour with the pinch of salt.

Whisk the egg whites in a separate bowl until they form stiff peaks. Fold into the ricotta mixture using a cutting motion with a metal spoon.

Heat 10g of butter in a frying pan over a medium-low heat (30-40%). Drop three large spoonfuls of the mixture in the frying pan. Cook for about 2 mins per side. (or until golden brown). Repeat for the remaining mixture.

Quickly reheat the strawberries and serve warm over the pancakes.