Strawberry ricotta pancakes with salted caramel sauce
To make the sauce, put all of the ingredients in a small pan and heat, stirring. Bubble for 1-2 minutes until glossy, then set aside.
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Cooking tools:
- Hand mixer
- Sifter
- Whisk
- Saucepan
- Skillet
- Mixing bowl
- Spoon
- Measuring spoon
- Chef's knife
- Cutting board
- Plate
- Stove
Ingredients
- 400g strawberries, hulled
- 150g self-raising flour
- 2 tsp baking powder
- 3 tbsp light brown soft sugar
- 250g ricotta
- 2 large eggs, separated
- 2 tbsp milk
- 15g butter
- 1 tbsp sunflower oil
- 250g Greek yogurt, to serve
- 40g toasted hazelnuts, chopped
- 150g light brown soft sugar
- 100g butter
- 100ml double cream
- a few drops of vanilla extract
- a pinch of crushed sea salt
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