Thyme-scented strawberry and ricotta pancakes

Method

1. Beat together the ricotta, milk and egg yolks, then add the flour and caster sugar and stir to make a smooth batter.
2. In a separate bowl, use an electric whisk to beat the egg whites until stiff. Carefully fold the egg whites into the batter.
3. 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.