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Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
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.
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our