strawberry ricotta pancakes with salted caramel sauce
these were fabulous! they do use quite a few bowls and implements in the making and you need to be careful as you flip them to avoid breakages, but i think they are worth the effort – light fluffy pancakes, rich salted caramel sauce plus fruit and yoghurt to lighten everything up and create an illusion of healthiness! i think a raspberry version will be on the cards in this house at some point (very) soon.
strawberry ricotta pancakes with salted caramel sauce (makes 8-10)
400g strawberries, hulled
150g self raising flour
2 teaspoons baking powder
3 tablespoons light muscovado sugar
zest of a lemon
3 large eggs, separated
2 tablespoons milk
butter and oil for frying
200-250g greek yoghurt, to serve
40g nuts, toasted and chopped (i used pistachios)
for the sauce
150g light msucovado sugar
a few drops vanilla essence
a pinch of crushed salt
to make the sauce, put all the ingredients in a pan and heat, stirring. bubble for 1-2 minutes until glossy then remove from the heat and set aside.
chop 6-8 of the strawberries into small pieces and set aside; slice the rest.
beat the ricotta, lemon zest, egg yolks and milk, using an electric whisk. sift the flour and baking powder into a bowl, add the sugar, mix and then add to the ricotta mix and beat together along with the chopped strawberries.
in a clean bowl, whisk the egg whites to stiff peaks and then fold this into the ricotta mix.
melt a knob of butter in a non-stick frying pan, along with a tablespoon of oil. using 2-3 spoons of batter per pancake, cook the pancakes in batches over a medium heat, giving them 2-3 minutes on each side. transfer the cooked pancakes to a warmed plate as you go (i kept this in a warm oven).
layer the pancakes with the sliced strawberries and greek yoghurt, using 2-3 pancakes per person. drizzle with the salted caramel sauce and sprinkle with the nuts