Thyme-scented strawberry and ricotta pancakes

Name: Thyme-scented strawberry and ricotta pancakes
Prep time: 15 min
Total time: 15 min
Yield: Makes 12
Cuisine: British recipes

Try these light little pancakes warm with a dollop of cream or honey as a dessert or with a cuppa with friends.

Ingredients

Beat together the ricotta, milk and egg yolks, then add the flour and caster sugar and stir to make a smooth batter.
In a separate bowl, use an electric whisk to beat the egg whites until stiff. Carefully fold the egg whites into the batter.
Heat a little butter and oil in a large non-stick pan and drop large spoonfuls of the batter into the pan. As the pancakes are cooking, arrange the slices of strawberry on top of the uncooked side. Once set and golden underneath, turn them over and cook for a further couple of minutes until cooked through. Serve strawberry-side up with whipped cream (see tips) and a drizzle of honey.

Beat together the ricotta, milk and egg yolks, then add the flour and caster sugar and stir to make a smooth batter.
In a separate bowl, use an electric whisk to beat the egg whites until stiff. Carefully fold the egg whites into the batter.
Heat a little butter and oil in a large non-stick pan and drop large spoonfuls of the batter into the pan. As the pancakes are cooking, arrange the slices of strawberry on top of the uncooked side. Once set and golden underneath, turn them over and cook for a further couple of minutes until cooked through. Serve strawberry-side up with whipped cream (see tips) and a drizzle of honey.

You need a good non-stick pan to prevent the strawberries from sticking while they cook. If you prefer, just fold the sliced strawberries into the batter with the egg whites.

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Tina Tan says:

13th Jun 2015 at 9:24 pm

I love this recipe because of the use of ricotta in a pancake mix and the strawberries make it seem extremely summery!

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