Strawberry and ricotta pancakes
- June 2014
- Serves 6-8
- Hands-on time 45 min
Pancakes are a crowd pleaser at any time of year – these summery ricotta versions with strawberries and thyme-scented syrup are no exception.
Strawberries not in season right now? Make these ricotta pancakes with roasted grapes and sweet-sour pomegranate molasses instead.
- 19.4g (9.3g saturated)
- 60.8g (24.3g sugars)
For 6 servings
- 450g strawberries, hulled
- 100g caster sugar
- Few fresh thyme sprigs, leaves picked, plus extra to serve
- 5 large free-range eggs, separated
- 350g ricotta
- 2 tbsp unsalted butter, melted
- 200ml whole milk
- 300g plain flour
- 1 tsp baking powder
- Finely grated zest 1 lemon
- Vegetable oil to grease
- Clotted cream to serve (optional)
- Cut 75g of the strawberries into small pieces and set aside in a bowl. Put another 150g of the berries in a pan with 75g of the sugar, a good splash of water and the thyme. Simmer over a low heat until the strawberries have broken down, then push them through a sieve, collecting the syrup in a bowl and discarding the pulp. Quarter the remaining strawberries.
- Beat the egg yolks, ricotta, melted butter and milk together in a bowl. In a separate bowl, mix the flour, baking powder, a pinch of salt, lemon zest and remaining sugar. Make a well in the centre of the dry ingredients, add the ricotta mixture and mix gradually until smooth. Add the chopped strawberries. In a separate, clean bowl, whisk the egg whites until they form soft peaks, then carefully fold into the batter. Set aside.
- Grease a non-stick pan with a very small amount of oil and set over a medium heat. When hot, drop large spoonfuls of the batter into the pan. Cook for a minute or so on each side until puffed up and golden, turning carefully with a spatula. Keep the pancakes warm and continue until all the batter is used up.
- Serve with the reserved quartered strawberries and the strawberry syrup. Scatter with thyme leaves and dollop with clotted cream if you like.
You can make the strawberry and thyme syrup up to 2 days ahead and keep, covered, in the fridge.
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