Yield: 4

Ingredients

• 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

Method

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.