- 1 punnet strawberries.
- 1 teaspoon thyme leaves or finely chopped basil (optional)
- 250g ricotta cheese
- ¾ cup milk
- 2 eggs, separated
- 1 cup flour
- 1 teaspoon baking powder
- r pinch of salt
Chop strawberries and place in a bowl with the thyme/basil if using. Gently mash with a potato masher tor press up some liquid.
Mix the ricotta, milk and egg yolks in a bowl. Sift over combined flour, baking powder and salt, gently mix to combine.
Whisk egg whites until stiff and gently fold into the ricotta mixture until just mixed.
Heat a knob of butter in a large frying pan over a medium heat. Drop heaped tablespoons of mixture into the pan and cook the hotcakes until golden on both sides. Remove from the pan and cover with a clean tea towel until all hotcakes are cooked.
Serve warm hotcakes dusted with icing sugar, a spoonful of strawberries and a dollop of thick yoghurt if you like.