Thyme-scented strawberry and ricotta pancakes recipe
Ricotta pancakes are a true crowd pleaser and these ones – filled with strawberries and drizzled with thyme-scented syrup – are no exception.
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Cooking tools:
- Hand mixer
- Kitchen scale
- Nonstick skillet
- Mixing bowl
- Spatula
- Spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Stove
- Plate
- Fine-mesh sieve
Ingredients
- 250g ricotta
- 100ml whole milk
- 2 large free-range eggs, separated
- 75g self-raising flour
- 2 tbsp caster sugar
- Knob of butter and a little sunflower oil for frying
- 12 strawberries, sliced
- Softly whipped cream and clear honey to serve
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