Ricotta Pancakes With Mulled Strawberries

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 250 g ricotta cheese
• 175 ml milk
• 4 eggs, seperated
• 100 g plain flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• olive oil, for frying
• 225 g small fresh strawberries
• 150 ml fresh orange juice
• 2 tablespoons caster sugar
• 1 star anise
• 1 teaspoon caraway seed

Recipe

• 1 begin with the mulled strawberries.
• 2 hull the strawberries in a bowl and set aside.
• 3 place the orange juice, sugar star anise and caraway seeds in a small pan.
• 4 bring to the boil and simmer for 5 minutes, then pour over the strawberries and allow to cool.
• 5 chill for at least an hour and up to 8 hours.
• 6 place the ricotta, milk and egg yolks in a large bowl and beat well together to combine.
• 7 sift over the flour, baking powder and salt and stir to make a smooth batter.
• 8 using an electric whisk, beat the egg whites until stiff.
• 9 carefully fold into the batter.
• 10 heat a little of the oil in a large pan, non stick fry pan and dropped heaped tablespoons of the mixture into the pan.
• 11 cook in batches for 1 minute on each side until puffed and golden.
• 12 repeat to make 12 pancakes.
• 13 divide between 4 plates and spoon over the mulled strawberries.