Strawberry ricotta pancakes with salted caramel sauce
Strawberry ricotta pancakes with salted caramel sauceSubscribe to Sainsbury's magazine
The sweetness of the strawberries works well with the salted caramel sauce. Any leftover sauce is delicious drizzled over ice cream
- 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
For the sauce:
- 150g light brown soft sugar
- 100g butter
- 100ml double cream
- a few drops of vanilla extract
- a pinch of crushed sea salt
Make the sauce the day before; reheat to serve.
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.
For the pancakes, chop six of the strawberries; set aside. Sift the flour and baking powder into a large bowl; stir in the sugar. Make a well in the centre of the dry ingredients.
In a separate bowl, beat the ricotta, egg yolks and milk using an electric whisk, then whisk the mixture into the dry ingredients, along with the chopped strawberries.
In a clean bowl, whisk the egg whites to soft peaks, then fold them into the pancake batter. Melt a knob of butter in a frying pan with 1 tablespoon of oil. Using 2-3 tablespoons of batter per pancake, cook the pancakes in batches over a medium heat for 2-3 minutes on each side. Transfer them to a plate as you go and keep warm.
Layer the pancakes with the remaining strawberries, sliced, and Greek yogurt, using 2-3 pancakes per person. Drizzle with the salted caramel sauce and scatter with the toasted hazelnuts.