Ricotta Hotcakes with Roasted Strawberries

Cook Time 20 minutes

Servings 8-10 pancakes

Ingredients

For Hotcakes

1 cup plain flour

1 tsp baking powder

1½ tbsp caster sugar

¼ tsp salt

200g ricotta cheese, drained (if need)

¾ cup full cream milk

2 eggs, separated

1 tsp vanilla extract

Vegetable oil, for frying

Butter, for frying

Dollop cream or ice cream, for serving

For Roasted Strawberries

250g punnet strawberries, quartered

2 tbsp caster sugar

Juice of 1 lime

1 tsp red wine vinegar or balsamic vinegar

Method

For roasted strawberries, preheat oven to 200°C conventional/180°C fan forced. Toss berries with sugar, lime juice and vinegar in a 24 cm roasting tray and set aside for 15 minutes. Bake for 10 - 15 minutes, until berries are tender, and liquid has reduced to a syrup. Transfer to a serving bowl. Set aside to fully cool.

For the hotcakes, use a small bowl and whisk the flour, baking powder, caster sugar and salt. In a separate, large bowl, mix the ricotta, milk, egg yolks and vanilla. Add your dry ingredients into your wet, stirring gently until just combined.

Using an electric handheld mixer/stand mixer, whisk the egg whites on high speed for about 5 minutes or until stiff peaks arise.

Fold the whipped egg whites into the batter, be sure not to overmix.

On medium heat, heat a non-stick 28cm pan. Melt 2 tsp of butter (or more) and pour about 1/3 cup amounts of batter onto the pan, making two to three at a time. Cook for 3 - 4 minutes until bubbles appear around the edges and flip to cook on the other side for another 2 - 3 minutes.

Enjoy with roasted strawberries and dollop cream or ice cream on top.