- 500g strawberries, halved
- 75g sugar
- 250g ricotta
- 15g sugar
- 3 eggs, separated
- 50g plain flour
- pinch of salt
- 30g butter
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.